Recipes Become a Weekly Episode on Devils Lake Fishing Report
As I mentioned in last week’s report, preparing wild game has become something of a hobby, if not obsession for me. There is only so much crock-potted cream of mushroom soup, garden vegetables, and goose or duck breasts that one person can eat. Fried fish is great, but even the most finely cooked breaded perch gets old after a while.
For this reason I have experimented with many different conventional and unconventional recipes. All experiments were not successful and all recipes are not for everyone. I would like to share with you my favorites though. I get sick of hearing uneducated and cuisine challenged people call snow geese, ‘sky carp’ (they are just over cooking it) or degrading white bass for being too fishy (didn’t remove ALL of the red meat).
I would put grilled juvenile Sandhill Crane up against any steak cut. Spring Snow Goose London Broil cooked rare to medium rare absolutely melts in your mouth. Duck kabobs with ginger teriyaki marinade is lights out. All three of those have zero labor involved and are quick and easy and just plain delicious. I miss them when I run out of meat in the freezer.
This weeks recipe, we bring you Corned Canada Goose Philly Sandwiches!!!
Yes, I said CORNED Canada Goose. This recipe is not so much labor intensive as it is time consuming. The corning of the goose takes 5-14 days, the smoking 6-8 hours, but it is worth it in the end.
Here we go:
You will need 4-8 canada goose breasts, Sodium Nitrate or Tenderquick (Tenderquick just won’t give it that pink color),
4 Quarts water (or enough to cover the breasts)
1 Cup Morton Tenderquick,(if you use Sodium Nitrate you don’t need as much, its potent stuff)
1 Cup canning salt
½ Cup Brown Sugar
5 TBLS Pickling spice
3 TBLS Minced Garlic
Bring this concoction to a boil and then let cool. Once cool place concoction doused goose breasts in a tupperware container or ziplock bag that is sealable and place in the fridge for 5-14 days. I usually do about 10.
Once the breasts have been removed and dried off, place them on the racks of the smoker and smoke them until they are done, I sample them until I am sure. Allow them to cool naturally and then place in the fridge until chilled. Slice each breast as thinly as possible, using an electric slicer works best. Once sliced, combine meat in a crockpot with enough au jus to cover the contents of the crock pot with onions and green peppers and cook on low for at least 4 hours. I then place the contents on a pretzel roll with swiss cheese, but cheese type and bread type are up to you. It is, however, borderline spectacular.
