The Wild Harvest Table website is a resource for game and fish recipes, nutrition information, and preparation techniques from Cornell Cooperative Extension's Moira Tidball.

Fall hunting season is upon us and it is time to take stock of your wild game larder.

Corning meat, which refers to the large salt “kernels” that were traditional used to preserve the meat, is a tasty way to cook up some meat that may still be in the freezer from last season or to try with a harvest from this fall. Though corned beef and cabbage is often only enjoyed in the spring on St. Patrick’s Day, the ingredients are at their peak of freshness in the fall, especially if you make it with Canada Goose or venison meat.

Ingredients:

• 4 goose breast pieces or a boneless venison leg roast (from 2 birds/3 to 5 lbs. of meat)

• 2 quarts water

• 1/2 cup canning or pickling salt or kosher salt

• 1/2 cup tender quick salt (this is a curing salt which contains nitrates and should not be substituted for food safety reasons, color and taste. A common brand is Morten Tender Quick)

• 6-10 whole peppercorns

• 3 tablespoons brown sugar

• 3 tablespoons pickling spice

• 6 garlic cloves, crushed

• 1 tsp. thyme, dried (optional)

• 1/2-1 tsp. crushed red pepper flakes (optional)

Directions:

Bring the water, salts, sugar, and spices to a boil for a few minutes (all of the ingredients except the meat!) and then remove from heat and allow to return to room temperature or colder.

Remove visible silver skin and fat from the goose breast or venison. Place the boneless, skinless meat in a glass, ceramic or plastic container that is large enough to hold the goose or venison with a few inches of head space. Do not use a metal container. Pour the cooled brining liquid over the goose meat to cover it.

Make sure the meat is fully submerged, which may require placing a weight on top of the meat.

Cover the container with a lid or plastic wrap and place in the refrigerator for 5-7 days, turning the meat occasionally.

Remove the goose meat from the brine and cook it in a large pot or Dutch oven by covering the meat with clean water and allowing it to simmer for 3-5 hours until tender. Big chunks of 1 small onion, 3 carrots, 4 potatoes, and 1 small green cabbage can be added to the meat for the last 2 hours of cooking. The corned goose can also be cooked in a slow cooker for 4-6 hours on high or 8-10 hours on low and the vegetables added at the beginning of cooking for convenience’s sake. Cut the meat into thin slices and serve with a tangy sauce, such as mustard or horseradish sauce. The corned meat will keep in the refrigerator for a week or two and is best kept submerged in the cooking liquid to keep it moist. The corned goose can also be frozen (not in the cooking liquid) and taken out to enjoy in sandwiches within a year.