Goose Hunting photo

This St. Patrick’s Day, skip the store-bought corned beef and make your own with Canada goose breasts. (A venison roast works great, too.) The curing method takes about a week, so start planning now to have it ready by March 17. You can generally find Morton’s Tender Quick in smaller, rural supermarkets. Or check the canning section of your local farm supply store. If all else fails, Butcher & Packer will deliver a 2-pound bag to your door.

Corned Goose (Brine Method)

Skinned breasts from two geese (four pieces total)
½ cup Morton’s Tender Quick
½ cup canning salt
¼ cup sugar
2 qts. Water
6 Tbsp. pickling spices, divided
12 black peppercorns
6-10 garlic cloves, mashed

1. In large pot, mix together the Tender Quick, canning salt, and sugar to the water and bring to a boil. Remove from heat and let cool.
2. Pour the cooled brine over the goose breasts in a plastic, glass, or other non-reactive container. Add 3 Tbsp. peppercorns, pickling spices, and garlic cloves. You may have to weigh the goose down with a plate or board to keep the breasts submerged. Cover and refrigerate for 5 to 7 days, stirring the brine every other day.
3. On St. Patrick’s Day, remove the goose breasts from the brine and rinse them well. Place the breasts in a large pot, cover with cold water and add remaining the 3 Tbsp. of pickling spices. Bring to boil. Lower heat and simmer for at least 3 hours.