CORNED GOOSE RECIPES

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8-by-8-by-2-inch baking pan. Sift flour, baking soda and baking powder into a large mixing bowl. Blend in spices and salt with a wire whisk.
• In a small pan, bring 1 cup water to a boil. Melt 1/2 cup butter in it, then whisk water into flour mixture. Beat eggs and add to mixture, along with molasses. Whisk until well blended. Pour into pan.
• Bake for 35 to 45 minutes or until a skewer plunged into center comes out with no trace of raw batter. Interior will be moist. Serve warm with freshly whipped cream.

Steps:

• To make the brine, combine 2 quarts water with the Tender Quick, brown sugar, and pickling spice in a large nonreactive cooking pot or food-safe tub.
• Bring to a boil to dissolve the Tender Quick and brown sugar, then cool. Add the meat, making sure it is completely covered by the brine. (You can also place the meat in a large resealable plastic bag, pour the cooled brine over it, and seal the bag; this requires less brine to get full coverage.)
• Cover and refrigerate for at least 4 days and up to 7 days.
• When you’re ready to cook, preheat the oven to 325°.
• Remove the meat from the brine.
• Put the meat in a large stockpot with the onions and garlic and add water to cover.
• Bring to a boil, lower heat to a simmer, and skim off and discard any scum.
• Add the bay leaves, cover the pot, and put the pot into the oven.
• Cook until the meat is fork tender, which could be anywhere from 3 to 5 hours.
• When the meat is close to ready, add the potatoes, cabbage, carrots, and pearl onions. Cook until the meat and the vegetables are tender.
• Using tongs, remove the meat and vegetables and place on a large platter. Break up the meat with the tongs or a meat fork.
• Serve with mustard.