...is real good. Hank Shaw recipe.

Yes sir. As you, I highly recommend. Works well with venison too.

Now, put that on some rye, with some good kraut, Swiss or gruyere and some dressing.

YES !!!!!!!!!!!!!!!!!!!!!

It's damn good!
Yesterday I scouted a new area with a hunting buddy. Made a couple trail sammiches with this pastrami, Dijon, cabbage. My buddy said it was the best pastrami he's ever tasted. Certainly makes me look at Canada geese in a different way..

Haha, It's the only way, I'll eat them !!

Paul
Have you tried soaking them in milk for a couple of days? Skin on. Hot cast iron, maybe bacon fat to sear. Medium rare.
I have had very good results this way too. Very mild flavor.
Dano

Thanks Dan, will try it for sure !!

I use Hank Shaw’s pastrami recipe on deer roasts. Got one this morning that I’ll be using a lot if it on. He’s never let me down in any recipes I’ve tried.

That is way cool, never thought of Goose Pastrami!

Good job longarm!

Goose breast makes great stroganoff and stir fry. Do the legs coq a vin style (clove, onion, red wine). Hank Shaw's site is great!

TimberRunner and Cheesy,
Thanks for the tip - Ill try the pastrami recipe on some whole deer roasts.

MonkeyWrench,
Goose breast stroganoff... oh yes!

Venison

That's a good a sandwich as you'll ever have.

Man, that looks damn good

Bomb diggity !!!

Reminds me Timber', how were the elk flat irons ?

When I was an impoverished graduate student, I ate a LOT of ducks and geese and I got quite tired of all the recipes I knew back then.

I never thought of pastrami - and I really do like pastrami, dammit!

/John

Haven't cooked them yet. Will let you know.

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 !

** add photo here;

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…











forum photo hosting