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4 goose breasts cured, dipped in apple brandy and coated with cracked pepper and coriander. Ready to hit the smoker for 3 hours at 145deg. Pastrami awaits...
Okay- that pastrami recipe? Not so great. I think it was too much instacure. It's edible, but I soaked the finished product in milk for several days to draw some of the saltiness out. Almost like country ham, not pastrami.
Trying a different recipe for goose pastrami today.
Okay- that pastrami recipe? Not so great. I think it was too much instacure. It's edible, but I soaked the finished product in milk for several days to draw some of the saltiness out. Almost like country ham, not pastrami.
Trying a different recipe for goose pastrami today.
It's still in the brine. It won't be ready for the smoker until Monday or Tuesday.
It's a much simpler recipe-
2 goose breasts with the skin on (about 1 pound each)
2 tsp dry thyme
3 bay leaves
1 tsp whole cloves
3 cloves of garlic (smashed)
2 tsp whole juniper berries plus 1 tablespoon ground juniper berries to mix with ground black pepper4 cups water
½ cup brown sugar
½ cup kosher salt
1/10 ounce of insta cure # 1 (pink curing salt)
1 tablespoon black peppercorns, plus 2 tsp ground black pepper to roll the brined breasts in
As some of you may have noticed on the 'What's for Dinner" thread, I cook with a lot of wild game. We typically harvest deer, elk, pheasants, grouse, ducks and geese throughout the season. We've tried a lot of different recipes, and I found this blogger's site and began trying some of his recipes- WOW! They are really good! He knows his stuff. We especially like the Maple Bourbon Duck recipe. Simply delicious.
I'd love to hear from other folks that cook with wild game, your favorite recipes etc..
One of my, personal, favorites is venison chicken fried steak. Simple, but delicious. I spice the meat., before I take the mallet to it. Usually.fresh garlic, some seasoned salt and black pepper, and dash on some Basalmic vinegar, and let it marinade for a bit. Then I tenderize. The spices get beaten into the meat, then I toss the meat into whipped egg and let it soak. I use either crushed Saltines or Ritz crackers, or a mix, for the breading.
Leftover steak gets used for breakfast next day. Venison chicken fry with eggs.,over easy and gravy with home Fry's. Mmmmm...rib sticking, real food, that makes the health nuts cringe. Lmao
Our family loves that too, we call it schnitzel. Basically the same thing- pounded thin, dust with flour, then egg wash, then breading and fry until golden brown. We usually serve it with a jaeger style gravy (brown gravy with mushrooms and capers).
Back in 1997 i cam across a guy i grew up with the was a Chronic Paranoid Schizophrenic. Hadn't seen him in years and i found out he had been living in the woods/park for several months that adjoined the farm i lived on. He was hungry and i picked him up while he was going through a McDonald's sack in a ditch.
I took him home with me and i had just put a doe in the freezer about 65 lbs. He ate the whole thing in 30 days. All cooked over a campfire.
You guys really make me homesick! I miss Alabama and the 10-12 meat does in the freezer.
Merlot or Guiness with bay leaf/juniper berry/clove/garlic make a great marinade. Heat before pouring over the meat but do not boil.
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