NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: http://mag.outdoornebraska.gov/i/654753
APRIL 2016 • NEBRASKAland 73 • ½ cup of onion, chopped • Lemon pepper, season salt, Mrs. Dash or your favorite seasonings to taste • ½ cup instant coffee granules • 1 can cream of mushroom, chicken or celery soup 1. Cut the silver skin off the goose breast, turn breast on its side and cut a pocket into each breast. Using ¼ cup of instant coffee granules per breast, rub the granules inside the pocket and on the outside of the meat. Season each breast inside and out with remaining seasonings. 2. Next, stuff each breast with as much of the carrots, celery and onion as you can, then wrap each breast with 3 or 4 slices of bacon, overlapping the bacon as you go to hold the bacon ends in place. Use toothpicks if needed. 3. Place breasts with the cut or pocket-side up in a crock-pot, and then cover with a can of your favorite cream soup. Add more carrots, celery and onion on top of the soup. Cook on high for about 6-8 hours (depending on the crock-pot used) or until meat is tender and falls apart with a fork. Corned Goose Servings: 1 goose breast makes 3 Reuben sandwiches Prep Time: 7 days Cooking Time: about 2 hours Ingredients: • 4-6 goose breasts (sliced in half to reduce thickness, optional) or 8-10 duck breasts • 2 ½ tablespoons of Tender Quick • 1 tablespoon of brown sugar (add more for a sweeter taste) • ½ tablespoon of ground mustard seed • ½ tablespoon of ground bay leaves • 1 ⁄3 tablespoon of black pepper • ½ tablespoon of ground paprika • ½ tablespoon of ground allspice • ½ tablespoon of garlic powder 1. Begin by cutting the silver skin off the meat. 2. Mix all the spices in a blender. Then place meat in a 1 gallon plastic baggie. Coat the meat with the spices and shake well; be sure that all meat is covered with spices. 3. Place the baggie in the refrigerator and cure for 7 days. Make sure that bag is lying flat – no meat should overlap. Squeeze or move meat pieces and flip the bag over once a day during the 7 days. 4. After seven days bake the meat in an oven bag. Cut holes in the top of the oven bag and use flour in the bag as the oven bag directions state. Place meat in the oven cooking bag and cook at 325 degrees for 1:45 to 2 hours. Remove meat from the oven bag immediately or the meat will get mushy. Slice and eat or freeze. ■ PHOTO BY DOUG STEINKE PHOTOS BY JULIE GEISER See a video on how to prepare corned goose. S t g