With all of the Canada geese that us waterfowlers have harvested this year here in Nebraska, and with St. Patrick’s Day coming up, I thought I’d take this opportunity to pass along what I’m told is among the best recipes for Canada goose — corned Canada goose! This corned goose recipe that we need to try comes from my good friend and fellow waterfowl hunter Kyle Simpson of Elkhorn, NE who owns Lost Island along the Platte River in Butler County, NE. It’s a beautiful place to hunt with wonderful habitat!
And, the island produces Canada geese!
Here’s the recipe.
LOST ISLAND CORNED GOOSE
5 Tbl Spn Mortons tender quick
3 Tbl Spn Brown sugar
1 Tbl Spn Cracked pepper
1 Tbl Spn Montreal steak seasoning
1 Tsp Paprika
1 Tsp Bay leaves – crushed
1 Tsp All spice
1 Tsp Garlic powder
1 Tsp Mustard seed
1/8 Tsp Cloves – crushed
1/4 Tsp Cayenne (or more to taste)
1/2 Tsp Coriander – ground
Mix Ingredients. Apply liberally to 4-6 pounds skinless goose. (3 breast fillets and 3 leg/ thighs are usually about 5 lbs.). Place in Ziploc bag(s). Refrigerate 10 days, turning every couple days. Cooking: Roast in oven like corned beef. 325 for 3-4 hours until tender. Or place in Dutch oven, cover with water, bring to a boil, reduce heat and simmer for 3-4 hours until tender. Add onions, potatoes, and carrots a couple hours before serving if you wish.
Excellent served with creamed cabbage, or make goose Reuben sandwiches. Works equally well with other wild game as well. We enjoy whole, bone-in Venison shoulders. Enjoy!
I know what I’m going to do with these Canada geese I harvested from Lost Island this season! Corn ’em for St. Patty’s Day! Thanks, Kyle!