Goose recipes
- Thread starter Dave Diefenderfer
- Start date
This recipe is not exact measurements because I rarely measure any if this stuff other than the Tender Quick and sugar and it is really more a ratio than a measurement. I usually make a large butter bowl of cure and just sprinkle it on the breast so I don't contaminate it with raw meat. I have reduced this batch so you can get an idea of how I do it.
2 cup Morton Tender Quick (DO NOT USE MEAT TENDERIZER!!!)
1/2 cup brown sugar
1 tbsp garlic powder
1 tbsp cayenne pepper
1 tbsp black pepper
1 tsp allspice
1 tsp ground nutmeg
2 or 3 bay leaves finely chopped
Add anything else you like on a beef roast
Take your goose breast and remove any fat, sinew, and blood shot areas. Pat dry and coat on all side with the cure. Place in a ziplock bag or vacuum seal and let sit in fridge for 5 to 7 days. At this point you may either cook or freeze them.
To cook them I use a cast iron dutch oven on the stove but any pot big enough to allow you to cover the breast with water will do. Place breast in pot, cover with water, bring to a boil, reduce heat to a simmer for 3 hours. You will probably need to add some water along the way so keep an eye on it.
To serve the meat, use it as you would any deli style corned beef. Sliced thin on rye bread with kraut and swiss cheese is hard to beat as well as chopping it up and mixing with mayo and horseradish and spread on triscuits is a family favorite here as well.
2 cup Morton Tender Quick (DO NOT USE MEAT TENDERIZER!!!)
1/2 cup brown sugar
1 tbsp garlic powder
1 tbsp cayenne pepper
1 tbsp black pepper
1 tsp allspice
1 tsp ground nutmeg
2 or 3 bay leaves finely chopped
Add anything else you like on a beef roast
Take your goose breast and remove any fat, sinew, and blood shot areas. Pat dry and coat on all side with the cure. Place in a ziplock bag or vacuum seal and let sit in fridge for 5 to 7 days. At this point you may either cook or freeze them.
To cook them I use a cast iron dutch oven on the stove but any pot big enough to allow you to cover the breast with water will do. Place breast in pot, cover with water, bring to a boil, reduce heat to a simmer for 3 hours. You will probably need to add some water along the way so keep an eye on it.
To serve the meat, use it as you would any deli style corned beef. Sliced thin on rye bread with kraut and swiss cheese is hard to beat as well as chopping it up and mixing with mayo and horseradish and spread on triscuits is a family favorite here as well.
Denis monette
New member
Can't wait to try it
Paul Strombeck
Active member
Just used this recipe to corn a venison next roast and it turned out great. Tomorrows Lunch. I will probably let the roast cure for 5 days next time instead of 7 though.
Thanks Dave
Thanks Dave
Rob Pennington
New member
Prepare clean, boneless, skinless goose breasts and place in a covered dish or zip-lock freezer bag. Add enough buttermilk to cover. I like to add a couple of dashes of Worcestershire sauce to the buttermilk marinade. Allow to marinate in the refrigerator for 2 days. Turn at least once per day.
Prepare the dry rub recipe:
6 Tbsp ground coffee
2 Tbsp coarse salt
2 Tbsp paprika
2 Tbsp brown sugar
2 Tbsp black pepper
2 tsp onion powder
2 tsp garlic powder
1 tsp coriander
Combine all ingredients and mix thoroughly.
Rinse the breasts and pat dry. Cover all sides liberally with the dry rub. Allow to stand for 30 min to 1 hour before grilling for maximum flavor. Grill over hot coals until medium-rare. Do not overcook! Remove breasts from grill, cover with aluminum foil and allow to rest for 4 - 5 min before serving. Breasts will taste like tender filet mignon. Another option is to cut breasts into 2 equal medallions and wrap the edge with bacon before adding the dry rub - delicious!
Prepare the dry rub recipe:
6 Tbsp ground coffee
2 Tbsp coarse salt
2 Tbsp paprika
2 Tbsp brown sugar
2 Tbsp black pepper
2 tsp onion powder
2 tsp garlic powder
1 tsp coriander
Combine all ingredients and mix thoroughly.
Rinse the breasts and pat dry. Cover all sides liberally with the dry rub. Allow to stand for 30 min to 1 hour before grilling for maximum flavor. Grill over hot coals until medium-rare. Do not overcook! Remove breasts from grill, cover with aluminum foil and allow to rest for 4 - 5 min before serving. Breasts will taste like tender filet mignon. Another option is to cut breasts into 2 equal medallions and wrap the edge with bacon before adding the dry rub - delicious!
Mike Sanzone
Member
I shot some geese yesterday on the last day of the season and iam going to try your recipe,thank you for sharing
Wyatt Russo
Member
Lightly coat goose breast with Worcestershire sauce. Put in the slow cooker with room temp coffee, not the grinds, liquid coffee, enough to cover. Low and slow for 8hrs. You can add carrots potatoes or whatever you like to serve over rice or mashed potatoes like a pot roast. My favorite is to shred it, drain the leftover gravy and add bbq sauce. Serve it with coleslaw, macaroni and/or potato salad either in a plate or on bread. Tastes just like beef.
Steven Alexander
New member
A new one I had a couple years ago...
Take your favorite Mississippi Pot Roast recipe and sub the chuck roast for equivalent cleaned, drained goose breasts. I added in some beef fat also, but it isn't necessary. Everything else was exactly like any other MPR. When done, grab some hoagie buns and make yourself some sammiches with the rendered down meat and creamy Horseradish sauce.
Take your favorite Mississippi Pot Roast recipe and sub the chuck roast for equivalent cleaned, drained goose breasts. I added in some beef fat also, but it isn't necessary. Everything else was exactly like any other MPR. When done, grab some hoagie buns and make yourself some sammiches with the rendered down meat and creamy Horseradish sauce.