Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Goose pastrami..

Looks good. We love ducks but haven't found a way to cook geese so that we like them.

Cheers !

You inspired me to cut them from our 2 deer.

Pretty small, but steak sammich sized !

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That's a great idea. I've used Canadas for goulash, stroganoff, bourguignon, and braising with red wine. All absolutely fantastic.

Pastrami is a great idea. I'm sure the recipe for corned beef or Montreal smoked meat would be equally good.

Looks great. Has a big tendon thru it but the meat is typically fairly tender.

I filleted the tendon out, that's why they are so thin & made for good sammies !

I started with goose pastrami, it was excellent! I then used the same recipe for venison. It’s excellent also. My in-laws and extended family ask for my venison pastrami every Christmas and are now trying to replicate it.

Cheers!

This thread inspired me. I don’t goose hunt, but got a couple breasts from a buddy and did them up.

We’re going pheasant hunting tomorrow and I told them I’d bring lunch. Appetizer will be wild goose breast pastrami with a schmear of cream cheese and wrapped on a Kosher dill. Lunch will be deer sausage grilled on my Jiko charcoal grill (clay pot rocket stove).

Anybody ever use duck breast filets for pastrami like goose? Or are they too small to mess with for this? My 13 year old boy and I did pretty good the last 3 days at the grandparent in laws in Texas and thinking I might try it out.

Cheesy,
I haven't tried it with duck, can't imagine why that wouldn't work though.

You guys with the venison are on to something for sure!

Will cure up about 10 breasts tomorrow and try a mixed bag. Pintail, wigeon, gadwall, teal, ringnecks.

Venison pics for giggles…











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