Corning meat is a relatively simple process, consisting of placing the meat in a brining solution, similar to preparing meat for smoking, though for a longer period of time, about 5-7 days, and then slow cooking the meat in water for 3-5 hours with or without cabbage. Here is the recipe…
4 goose breast pieces (from 2 birds)
2 quarts water
1/2 cup canning or pickling salt
1/2 cup tender quick salt (this is a curing salt which contains nitrates and should not be substituted for food safety reasons, color and taste. A common brand is Morten Tender Quick)
6-10 whole peppercorns
3 tablespoons brown sugar
3 tablespoons pickling spice
6 garlic cloves, crushed
1 tsp. thyme leaves, dried (optional)
1/2-1 tsp. crushed red pepper flakes (optional)
Bring the water, salts, sugar, and spices to a boil for a few minutes (all of the ingredients except the goose!) and then remove from heat and allow to return to room temperature or colder.
Place the boneless, skinless goose breasts in a glass, ceramic or plastic container that is large enough to hold the goose with a few inches of head space. Do not use a metal container. Pour the cooled brining liquid over the goose meat to cover it. Make sure the meat is fully submerged, which may require placing a plate for weight on top of the meat.
Cover the container with a lid or plastic wrap and place in the refrigerator for 5-7 days, turning the meat occasionally.
Remove the goose meat from the brine and cook it in a large pot or dutch oven by covering the meat with clean water and allowing it to simmer for 3-5 hours until tender. Big chunks of 1 small onion, 3 carrots, 4 potatoes, and 1 small green cabbage can be added to the meat for the last 2 hours of cooking. The corned goose can also be cooked in a slow cooker for 4-6 hours on high or 8-10 hours on low and the vegetables added at the beginning of cooking for convenience sake. Cut the meat into thin slices and serve with a tangy sauce, such as mustard or horseradish sauce.. The corned goose will keep in the refrigerator for a week or two and is best kept submerged in the cooking liquid to keep it moist. The corned goose can also be frozen (not in the cooking liquid) and taken out to enjoy in sandwiches within a year.
Note: The same recipe can be used for a 3 – 5 pound venison roast.