Corned Goose Breast | MeatEater Cook

Name: Corned Goose Breast | MeatEater Cook
Ingredients: 2 boneless, skinless goose breasts, about three to four pounds of meat; 2 lbs. small white potatoes, scrubbed and halved or quartered (if very small, leave whole); 1 small green cabbage, outer leaves discarded, cut into 12 wedges; 2 medium onions, peeled and halved; 2 quarts water; 2 cups Morton’s Tender Quick; 1 cup brown sugar; 2 tbsp. pickling spice (available in most grocery stores); 1 head garlic, cut in half horizontally; 2 bay leaves; 1 bag ( 10 ounces) baby carrots; 1 package (10 ounces) frozen pearl onions; Grainy or spicy mustard

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Corned goose breast is one of those recipes that you make when you and your buddies are fortunate enough to pile up a couple bag limits of geese. I gut and pluck my geese, saving the skin and fat in...

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Ingredients

2 boneless, skinless goose breasts, about three to four pounds of meat
2 lbs. small white potatoes, scrubbed and halved or quartered (if very small, leave whole)
1 small green cabbage, outer leaves discarded, cut into 12 wedges
2 medium onions, peeled and halved
2 quarts water
2 cups Morton’s Tender Quick
1 cup brown sugar
2 tbsp. pickling spice (available in most grocery stores)
1 head garlic, cut in half horizontally
2 bay leaves
1 bag ( 10 ounces) baby carrots
1 package (10 ounces) frozen pearl onions
Grainy or spicy mustard