Recipe: Corned Venison or Goose

It's never too early to start planning for St. Patrick's Day, which is a more anticipated holiday in our family than Christmas or Thanksgiving. The reason for that is the food – boiled cabbage and potatoes, soda bread and the star of the show: corned meat. I admit it's usually beef as my siblings insist on it. I have been known to introduce corned goose and venison onto the platter piled high with meat and it gets no complaints.

If you're planning a big St. Patrick's celebration, it's about time to start your own corned venison or goose. It's simple to make, but does take a week or so for the corning process to fully cure the meat. Then you can simply freeze it until St. Patrick's Day, or, as I'd suggest, call that a test batch, eat it and start a second roast for the actual party.

Cooking Note: This works equally as well with deer or elk roast as it does with goose breasts. If you're going for venison, try the bottom round, though any roast will do. Scott Leysath, the Sporting Chef suggest hitting the goose breasts with a Jaccard-style tenderizer before soaking, a tip I can't argue with.

Corned Venison (or Goose)
3-5 lb. venison roast or skinned breasts from two geese
½ c. Morton's Tender Quick
½ c. canning salt
¼ c. sugar
3 tbsp. pickling pices
12 black peppercorns
6-10 garlic cloves
2 qts. water

In large pot, add Tender Quick, canning salt and sugar to water and bring to boil. Cool.

Pour cooled brine over goose breasts in a plastic, glass or other non-reactive container. Add peppercorns, pickling spices and garlic cloves. You may have to weigh the goose down with a plate or board to keep the breasts submerged. (Or use The Briner). Cover and refrigerate for 5-7 days, stirring the brine every other day.

Remove the goose breasts from the brine and rinse them well. Place the breasts in a large pot, cover with cold water and bring to boil. Lower heat and simmer for at least 3 hours until the meat shreds easily with a fork.