capt72 corned goose

[Feelin' Fowl]

I bought mine at Pheasant Fest last year. Friscospices.com

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You going this year?

[assateague]

It really should be "Pheasant Phest". I need to make a quick call to their marketing department.

[Feelin' Fowl]

It really should be "Pheasant Phest". I need to make a quick call to their marketing department.

Nope.

Pheasants Forever - PF
Pheasant Fest - PF

[AKPirate]

It really should be "Pheasant Phest". I need to make a quick call to their marketing department.

Nope.

Pheasants Forever - PF
Pheasant Fest - PF

The title of the thread also- "Capt72 corn holed"

[capt1972]

It really should be "Pheasant Phest". I need to make a quick call to their marketing department.

Nope.

Pheasants Forever - PF
Pheasant Fest - PF

The title of the thread also- "Capt72 corn holed"

[Mornin Beef]

hey assa, howd it turn out?

[assateague]

Not cooking it until tomorrow. Decided to give it the full 7 days. Got a loaf of rye bread, some swiss cheese, bag of sauerkraut, and some thousand island. If I don't go to DC, it's gonna be a feast tomorrow.

[assateague]

This time it was a couple goose breasts. Been brining for 8 days. This recipe is no joke- best damn goose I've ever had. Holy hell it's good.

ImageUploadedByTapatalk1382750480.657932.jpg

[Mornin Beef]

This time it was a couple goose breasts. Been brining for 8 days. This recipe is no joke- best damn goose I've ever had. Holy hell it's good.

ImageUploadedByTapatalk1382750480.657932.jpg

it goes fast. real fast.

[Eric Haynes]

This time it was a couple goose breasts. Been brining for 8 days. This recipe is no joke- best damn goose I've ever had. Holy hell it's good.

ImageUploadedByTapatalk1382750480.657932.jpg

Tell me your secrets. That looks damn good.

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[assateague]

I used the recipe from the OP, I think.

Gallon water
5 1/2 tbs tender quik
3 tbs pickle spice
Cup brown sugar
3 bay leaves
3 smashed garlic cloves
3 tbs kosher salt

Bring to a boil for 15 minutes, let cool to room temp. Then I divide it up in 2 gallon ziplock bags, throw in the meat, squeeze out the air, and put in the fridge for a week. Take the meat out, cover with a couple inches of water, add 2 tbs pickle spice, bring to a boil, then simmer for 3 hours.

It sounds more time consuming than it is. I did it with goose and a venison roast, and both were delicious.

[Feelin' Fowl]

How do you think this would be with mallards?

[rebelp74]

just as good

[assateague]

It'd be awesome. It's a really, really good recipe. And the combination of brine and boiling makes the meat very moist. Even a deer roast and dry ass goose breasts.

[Feelin' Fowl]

[Mornin Beef]

Hey assa, why do people really start considering this only until after you tried it???

[jehler]

Hey assa, why do people really start considering this only until after you tried it???

his post count

[Feelin' Fowl]

Hey assa, why do people really start considering this only until after you tried it???

I've been considering it since you posted, but I didn't have a freezer full of birds. Season is open. Game on.

[The Duck Hammer]

Hey assa, why do people really start considering this only until after you tried it???

Because he is the king of the Frankenwelder.


Sent from my Vox Mortem

[assateague]

Hey assa, why do people really start considering this only until after you tried it???

Pictures? I dunno.

[Mornin Beef]

Hey assa, why do people really start considering this only until after you tried it???

Pictures? I dunno.

Jehlers right.

[jarbo03]

I put some duck and goose in the brine this morning, should make a good new years eve dinner.

[assateague]

Damn straight. That stuff is awesome.

[jarbo03]

3 geese and 3 ducks, I'm already excited. Wondering how long I should keep the ducks in.

[JGUN]

I would give everything 5 days minimum. It doesn't hurt to let it sit longer.

[assateague]

I would give everything 5 days minimum. It doesn't hurt to let it sit longer.

x2. The goose breasts I did sat for 7, and they weren't any stronger than those I did for 5.

[jarbo03]

Cool. Was thinking 5 days for the duck, and 8 for the goose.

[assateague]

The amount of water you boil them in is what determines how strong they are. I'd cover them about an inch, and simmer for 2 hours, and they should be just right, ducks and geese.


And do yourself a favor and get some sauerkraut and swiss cheese. Fuck, I wish I had some game to corn right now. It's my new favorite recipe.

[rebelp74]

Think this would be good with hog meat?

[assateague]

I think it's good with everything. I was skeptical about the buffies, but there was no difference in taste between them and a venison roast. Pretty amazing, actually.