Taste of the Wild: Delicious goose pastrami

Brine Ingredients:

4-6 goose breasts (sides) – skin removed

½ cup Morton® Tender Quick

¼ cup ground black pepper

½ cup dark brown sugar

2 tablespoons granulated garlic

1 tablespoon pickling spice

2 teaspoons dried thyme

2 teaspoons ground coriander

2 teaspoons onion powder

Rub Ingredients:

3 tablespoons whole black peppercorns, coarsely ground or smashed

1 tablespoon whole coriander, coarsely ground or smashed

1 tablespoon pickling spice, coarsely ground or smashed

½ teaspoons whole juniper berries, coarsely ground or smashed

½ teaspoon granulated garlic

½ teaspoons onion powder

½ teaspoons smoked paprika

½ teaspoons dried thyme

¼ teaspoons ground cloves

Cooking Directions: Yield: 8-16 servings

1. Clean and trim goose breasts. Pat dry with paper towels to remove moisture.

2. Mix all brine ingredients in a bowl thoroughly.

3. Coat each side of goose breast and firm pack onto the meat.

4. Seal up to two breasts in resealable zipper style bags or vacuum seal bags. Repeat with the other two breasts. Place in the refrigerator for three days turning every 12 hours. After three days, remove breasts from brine bags and place into an ice water bath for one hour. Rinse the breasts thoroughly in cold water and pat dry with paper towels.

5. Mix all rub ingredients in a bowl thoroughly. Coat each side of goose breast and firm pack onto the meat.

6. Place goose breast on smoker (Note: leave space between breasts). Smoke at 180-190 degrees F. until the internal temperature is 150 degrees or about 4-5 hours. Remove from the smoker and allow the meat to rest for at least 60 minutes.

7. Place breasts uncovered in the refrigerator for at least two hours before slicing. Can be hand sliced or using a meat slicer.

8. Store in sealed containers in the refrigerator or freezer. Serve with your favorite cheeses and crackers or use on a sandwich.

About the Contributor:

Tim Kraskey has a cookbook titled “Red, White and Everything Else,” with recipes featuring elk, venison, buffalo, antelope, duck, pheasant, grouse, partridge, turkey, fish and more. Tim says that he was inspired to create this book with great recipes for the wild game he has harvested. He’s spent 25 years traveling the world eating great food and “had my share of great adventures hunting in Alaska, Utah, Montana, New Mexico, Alabama, Texas and most of Canada. When you hunt as often as I do, you need to eat what you hunt or why hunt?” Tim added.

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