Snow Geese “Pastrami”

Guess what phone took this photo

Guess what phone took this photo

Our hunting friend asked if we had any use for snow geese since he had a bunch. He made sure to warn us that it is a really gamey hard to cook meat. The only response to free fresh meat is and should always be yes.

Oh and snow geese is delectable.

This recipe requires brining and smoking.

Snow Geese Pastrami

  • 6-8 snow geese breasts still on the bone skin removed

for brine

  • 8 cups water
  • 1/2 cup kosher sea salt
  • 1/4 cup brown sugar
  • 1/2 bunch parsley
  • 1/2 bunch cilantro
  • 2 cloves garlic smashed
  • 1/2 onion roughly chopped
  • 1/4 cup cider vinegar
  • 2 dried chili de arbols

for spice rub

  • 1 tsp black peppercorns
  • 1 tbsp coriander seed
  • 1 tbsp sesame seeds

Wash breasts and pat dry. Place all brine ingredients in a stock pot, bring to a boil and then simmer for 15 minutes. Remove from heat and cool completely. Add breasts to solution, submerge and brine in refrigerator for 1 hour per total pounds up to four hours. Remove from brine, shake excess off and place on a drying rack back in refrigerator for 24 hours. Grind spice mix and rub generously into meat. Start smoker and smoke with apple or pecan wood. Remove when done and slice from breast bone, then slice into thin strips. serve with a horseradish cream sauce.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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