Cooking Your Goose


Corned Goose Breast is a Great Treat!

Every year in early March, I attend the World Fishing and Outdoor Expo in Suffern, New York.  During the course of the four day show, I usually share outdoor recipes with former state trooper Dave Rath of Fulton, New York, and many other friends along the way.  Another favorite game recipe friend is John Yonke of Putnam County, a retired Environmental Conservation worker from New York.  Not just sharing the recipes in writing, but physically cooking them up and chowing down on everything from salmon and trout to pheasant, goose and venison recipe concoctions, we snack away (together) to our hearts content on outdoor game that make our palate smile.

One of my absolute favorites is a corned goose breast that Rath brings to the table every year.  If you think that goose isn’t in your wheelhouse for favorite outdoor game meats, you need to try this recipe.  I was a goose fan anyway, with three or four recipes from teriyaki jerky to goose kabobs that have marinated in a combination of Weber’s horseradish mustard and Italian dressing.  This one is at the top of the list.

The Rath Recipe: Simple and Tasty!

Take four goose breasts, cleaned and ready to go.  Put four cups of water into a gallon-size sealable plastic bag (or container) and add a cup of Morton’s Ready-Quick along with one to two tablespoons of pickling spice and one chopped onion. Place all of the ingredients into the bag and let it sit in the refrigerator for 48 hours, turning occasionally.  If you are not ready to cook the goose breasts yet, you can toss them into the freezer with a little bit of the liquid added.

When you are ready to start the cooking process, rinse the goose breasts well.  Place into a slow cooker and add some potatoes, carrots, onions and celery.  Add a half a cup of wine for a little extra flavor, red or white, but red is preferred because goose is more like beef.  Add a little salt and pepper to taste, the only other spice that you will need.  Cook approximately 4-5 hours on low and then be prepared for some excellent eating.  Carve the meat in thin slices, make sure you are cutting against the grain of the meat.  You will not “diss” goose meat again and it could even give good cause to hit the fields when geese become fair game in local fields and waters.  Enjoy!  And make sure you share with a friend.