Corned Goose

Corned Goose

This recipe is a wonderful way to use goose!  No one will know it is not beef!

• 2 goose breasts

• 2 cups of Morton’s Tender Quick

• 1 cup brown sugar

• 4 TBS of pickling spices (recipe below)

• 1 TBS of olive oil

• 1 onion, chopped

• 3 cloves of garlic, minced

• 2 bay leaves

• 2 TBS pickling spices

• 2 pounds of potatoes, chopped

• 2 large carrots, chopped

• 1 head of cabbage, chopped

Pickling Spices

• 2 TBS peppercorns

• 3” of cinnamon sticks, broken up

• 2 TBS dill seeds

• 1 TBS red pepper flakes

• 1 TBS mustard seeds

• 1 TBS coriander seeds

• 1 TBS celery seeds

• 1 TBS juniper berries

• 4 bay leaves

• 1 TBS thyme 

• 1 TBS ground 

• 2 tsp whole allspice berries

• 8 whole cloves

Make the brine for the goose by combining 2 quarts of water with the Tender Quick, brown sugar and 4 TBS of the pickling spices, bring to a boil.  Let cool completely and then add the goose breast and brine in a large nonreactive bowl.  Make sure the breasts are totally submerged and cover and refrigerate for 4-7 days.

Rinse the goose

Place the olive oil into the slow cooker, add the goose breast, onions, garlic, bay leaves and 2 more TBS of pickling spices then fill with water until all is submerged. Cook on low for 4-6 hours.  Add potatoes, carrots and cabbage and cook for an additional 3 hours until everything is tender.