MeatEater Recipe: Wild Goose Pastrami

Wild Goose Pastrami is a great introduction to cured wild game meat preparations. Along with goose breasts, you can use meat from big game animals such as black bear or deer to make deli-style smoked pastrami sandwiches right at home.
For more information on recipes like this, get your hands on the new MeatEater Fish and Game Cookbook here: bit.ly/2ILhiNi
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[@othtrucker9911]

First I would like to say thank you for what you do and how you represent the american hunter, safe fire arms handling and ethical taking of wild game. My son and I both love watching your TV show and are all ways on you tube watching what you have on there as well. Which brings me to the reason for my email. We went on our first duck hunt and managed to get 6 ducks and 2 geese. My son found the recipe for smoked goose pastrami on your youtube channel, so we decided to give it a try. My son and I followed your directions and omg it was so delicious. My next purchase will be your cook book.

[@straubdavid9]

Love wild goose .... that pastrami sounds delicious! I've not had goose in some time now. My favorite method was to cut the breasts into strips like you would beef jerky. I used sesame seeds toasted in sesame seed oil, teriyaki sauce, and ground ginger (original recipe calls for some MSG) I make the toasted sesame seeds, and then pour the oil and seeds in a bowl to cool. Once cool, I take the strips, teriyki, and ginger powder and throw it all into the bowl for hand mixing. Bowl goes in the fridge for 12-24 hours to marinate. When it's ready, I have some medium fresh mushrooms, onions cut into wedges, and some cherry tomatoes that will all be skewered. I like bamboo skewers The goose meat is skewered like an accordion with a mushroom, or some onion, cherry tomato in between the goose meat. I do these on the grill, and when I put them on the grill I will brush them with the marinade that is left over. These kabobs don't take very long on each side (3-7 minutes on medium heat) I don't remember exactly how long anymore, so keep an eye on them). People that say they don't like goose .... fight over these things. Bon appetit !

[@jacobmarshall564]

Omg that sounds amazing, and I'm using this recipe this weekend!

[@darylem6938]

Man I miss watching Meat Eater. I could use about 20 more seasons.

[@justinstokes7392]

Daryle M I know that new season came out last week, and I finished it in about 2 days.

[@Bossnium]

@@justinstokes7392 Try more like in one sitting

[@loudmouf9246]

One sitting is right. I thought I was alone.

[@WhoDaFuqIzDisGuy.]

Season 10 out now

[@ammcknockiter]

We're are half way to 20

[@TheFoxygrandpa69]

Every hunting season I'm re-watching basically every meat eater episodes. Love it!

[@yumhungry6161]

kzbin.info/www/bejne/gp3Po5Kmm92NbZY northern Alberta Canada 🇨🇦 here KZbinr preparing goose meat and more

[@johnrich2285]

I’ve made this recipe and it’s fantastic. I’d highly recommend

[@BBQGuys]

What an awesome spin on the typical Pastrami! Love making use of that available wide game.

[@Northwestfishingfanatics]

Looks great. Breasts and thighs are what I cook. The thighs are best slow cooked in a crock pot.

[@catjackoff-road855]

If I was to do this my kitchen would look like a Granade went off Steve’s is spotless lol

[@dansloan4242]

If this is your recipe, man you are a genius! My friend who hunts all the time brought me some of this over today, omg! I tried goose one time before, and couldn't stomach it and had to toss it out, but this recipe for turning it into a pastrami was simply amazing! Great job 👍👍👍

[@MysteryTackleBox]

What is Steve's favorite way to prepare Lake Perch?

[@icemaster1627]

Fr

[@JH-wk9gw]

Lake perch? You mean yellah perch?

[@Smorgellep]

Yellow Perch*

[@titustelesco4008]

Poach or fry

[@Ubercut]

Not sure if you want an answer still, but they way we cook perch in Norway is pretty simple. Just gut them, then remove the head (optional) skin them. Salt and pepper both sides and the cavity. Cover in flour (flour mixture can contain whatever you feel like, spices, crushed cornflakes, breadcrumbs etc) Shallow fry in butter of your choice on low-medium heat until meat wants to let go of the bones.

[@ronsmith1364]

Great tip for utilizing goose breast. My fall back has been chilli. Thanks for posting

[@Hayes641]

Goose and noodles is amazing too.

[@MyWeedgrower]

cook it like a turkey too

[@dylanridgway4609]

Wish more outdoorsman represented the culture as you do with so much care and compassion.

[@BRG13DEAN]

Do something on diver ducks!

[@SamVideo1234]

Canada goose is awesome in multiple ways. I slice it in small pieces and sear it lightly with teriyaki sauce.

[@TruckinPiperBob]

Love it, I’m doing this, this morning got 3 yesterday 😀 love meat eater he’s a legend

[@mbpaintballa]

I made this recently, it's great in a charcuterie. I can't wait until the main season opens up so I can make this more.

[@jacobmarshall564]

I've made this recipe twice, and both times it's been an enormous hit. I cant keep it in the freezer, because everyone wants it. The only thing I do different is excluding Mortons Tender Quick. We don't like to use refined salt, or pink salt in our recipes. We try to use celtic salt or himalayan salt, or a combination of both.

[@jjg8457]

This is a recipe that is requested every year for me to make! Also, another great way to cook goose! (Corned and jerky are great to)

[@johnsykes706]

Love your show, just about to wrap up my first season on Magpie Geese in the Northern Territory. Would love to see a Canada Goose episode with you and Ronnie.

[@andrewmathurin684]

Fun fact goose meat was 1st used for pastrami when it was created in Romania but when the Jewish immigrants from Romania got to America they found out that goose meat isn't as affordable in America like it was in Romania so they switched to beef cause it was a cheaper and inexpensive alternative

[@bakugosrage8976]

Steve I bet that would make excellent sandwich meat. I need to try it to serve at my company's hunting lodge. Steve you gotta do jackrabbit recipe. I know you can make it taste amazing and I'm not talking about Sardinan stew.

[@Broxty]

Totally getting that cookbook! My family weren't hunters so I need to research how to cook my game, that book will help me alot.

[@SwampDonkeyEnt]

Dang, that looks good! Going to give it a try this season.

[@pussywran]

best thanksgiving day gift! multiple videos in one day, this is exactly how i wanted to spend thanksgiving

[@Parrskey77]

i wish this homie made me some goose pastrami :)

[@Eric-dr5bj]

With a little time and effort you too can make this. He even has a cook book

[@bobbysweeney5377]

Steve Rinella actually says you're not supposed to pack your stuff in the bottom of the bag like that. He says to center your meat in the bag. Just a helpful tip from Steve and vac packing. 👍

[@jjg8457]

I could be wrong but I think he meant that in terms of when you are freezing things for a long time in vacuum bags to not put them on the bottom vs just sealing them for a 3 day brine where getting all the air out isn’t as important as if you were freezing them.

[@Lorenzo_Marchetti4537]

This is my favourite food channel on KZbin

[@Leeu6543]

Thanks. I’m going to try this recipe. I also make jerky from goose and swan. Really good.

[@jonclare4819]

Great video Steve! Awesome job sir!

[@jrsmith3344]

That's a beautiful chef's knife

[@benoman6242]

Thanks Meat Eater! Steve I'm definitely going to give this a try!

[@tiredredneck8159]

Hey steve, please keep posting content ,its awesome stuff!

[@gonietubenyc5741]

Is that a fixed cutting board on the counter top or an edge leading to a dinning area ? It’s freaking beautiful tho that kitchen and window trims and cabinets are amazing

[@brianolson9967]

It's so much easier to skin geese rather than plucking them. The only time I pluck them is when I'm going to roast the whole bird, which helps keep the meat moist.

[@little_bigtone]

I'll certainly be adding that book to the meateater collection

[@gaittr]

They can be very very good. I hunt geese throughout the full season. I don't like to make jerky out of everything that they make the best jerky on Earth because of their well distributed fat content. I also make pate out of them. But I do find wild Canada goose doesn't cook up nicely as if you were doing a turkey in the oven

[@DeeplyDrivenOutdoors]

This recipe sounds great. I have struggled with making geese taste good, other than jerky. If we drop geese this year, I'm trying this for sure.

[@Hayes641]

Make it like a pot roast and add noodles. It's amazing.

[@simplemanduke7128]

Thank you for your time and efforts in making these videos

[@cale115]

Peep the hatchet French door handles, pretty cool.

[@WhyWeHunt]

I cannot wait to try this! Time to go goose hunting.

[@troyduncan1969]

Great video. I do something similar with my Goose breasts but I use some Maggi Sauce for the brine (the real stuff from Europe and I can buy it on Amazon.

[@zakattack467]

Magpie sauce? Exotic AF

[@lrlapua8035]

Goose season starts here Sept. 2nd.....can't wait....

[@osmanahmed8615]

I’m going goose hunt this weekend and I got this recommendation

[@andrewscott3184]

Good to be in the club, living it up.

[@frankdukes69]

And the hits keep coming!!!!

[@smalltownoutdoors9442]

Please explain storage if your doing many at one time. Vacuum seal/freezer? And if so what to do to reheat. And how long will they stay good frozen and after thawed back out. Thanks for any info.

[@daddycox82]

I just made this and it's really good. Geese watch out.

[@zakattack467]

What about how the shooter on right totally flags his buddy's area most likely with a finger on the trigger at :38 ??

[@sethpayne6815]

This looks so good. Will try one day!

[@johnbarton97]

Great info and hope to be able to try it in the future!

[@TheSioutdoors]

That gun swinging through the other hunters head at 0:38 is spooky

[@LaurenMiddleton28]

Who's house is that? There backyard looks like they live on a rolling hill Prarie.. if thats real.. wow.

[@Tiggitytye]

Just did 4 snow geese...omg. AMAZING. Now I need more geese.

[@buckshot2280]

Looks awesome 👍 You gotta try deep frying our geese 👌 Thanks from Canada 🇨🇦

[@AllenHarrison]

the reason Canadians are so nice is because they managed to put the hate, malice and strife of a country into a bird

[@whiteyfisk9769]

Lol well done sir

[@atombomb8139]

"Do we have any cayenne pepper in the kitchen?"

[@mikenavarrete4503]

Why did you guys remove the video of the Deer shank ham? That was a great video!

[@silverclaw4]

I have that exact knife

[@ladyhawk6999]

The taste and texture reminds me of beef. The birds used to be thick in my area , now they are sparse and jumpy. Too much hunting pressure .

[@derickashby8294]

I eat most of the goose neck, head eyes brain gizzard and gizzard fat and back bones and ribs and liver heart breast wings and legs and feet

[@pieterjdw]

What’s your opinion on the silver skin. I see some left on it. Heard that removing it gives a less stronger game taste.

[@juvinious]

You rinse it, pat them dry and then put them in water again? Am I missing something here, why bother patting them dry if they are going back in the water?

[@tylerboone2786]

juvinious I caught that also I think they messed up editing. I’d assume you’d rinse then do the cold water.

[@embarrased.4633]

Dry it first too remove as much salt as possible. Then soak again too remove more. If you soak without drying off original rub all that salt will just keep soaking with it

[@jarodmorris611]

What is a key-yurd feeling? Love the accent.

[@vinmad6669]

LOVE UR VIDEOS BRO........ THANKS......

[@E1337Jerk]

Steve your house is beautiful

[@rogersears4969]

Great job! is there a printable recipe for this ?

[@madgrillerz9537]

Are you able to use the pink curing salt instead of the morton tender quick?

[@GeneralMills66]

awesome video

[@helixx92]

Can you guys do MeatEater seasonings i can buy

[@DSMattitude]

You put them in a bowl of cold water for 45 minutes after patting them dry?

[@Wanker527]

Can you imagine Sandhill Crane pastrami???!!! 😛

[@joanneganon7157]

Nice looks yummy! Jo Jo in VT

[@DeeplyDrivenOutdoors]

Doing this recipe now. Just put the goose on the smoker!

[@Hades-Sired]

Send me the addy and I'ma pull up for that delicious dinner.

[@soundsofnature7015]

Only episode of Meat eater where he handles meat the whole time but does not taste it on camera. Also dang that alot of seasoning. If I didn't know any better I would think Canadian Goose taste pretty bad.

[@moemoney1641]

What kind of counter top was that? I know dumb question haha

[@squatchlandadventures7654]

Why pat dry when you throw it back in water

[@robbobcat7286]

i was reading in your book that leaving the shin on makes the meat taste fishy is that true?

[@tinysupreme6417]

Those door handles made of axes are bad ass.

[@georgen8911]

What type of wood is good for smoking venison/elk?

[@Broxty]

Applewood.

[@juniortabosa9482]

Eu queria em português

[@dehartgertrude128]

goose pastrami is better than beef in my opinion

[@jasontimmons2642]

Damn i didn't know they were good to eat there's a shitload of them at the golf course down the street from me it would be like shooting fish in a barrel

[@v9237]

Yummy

[@ericvail9543]

what happened to the skin after it got brined bro?

[@Zililol]

I love those door handles , that's such a good idea

[@korlu01]

This channel is causing me to develop a food fetish

[@sigsfast]

What knife is that...?

[@kornanthony23]

Is he rocking a dip?

[@whiteyfisk9769]

I wanna see a merganser recipe

[@crxmad2killu]

I'd love to try sandhill crane but Michigan is stupid

[@thefishfin-atic7106]

wait, you pat them dry, then put them into a bowl of cold water in the fridge? Am I missing something here?

[@whiteyfisk9769]

Hes from Michigan, hes retarded

[@CraftBeerPours]

awesome stuff cheers!

[@AdamMalcolm96]

Canadian geese interactions not recommended without weapons

[@azarmilic2891]

Axes as a door handles? Cool

[@shmackedmuffins7948]

The secret bad ending to the untitled goose game.

[@Absolute_Goober]

the way steven pronounces "cured" makes me very uncomfortable

[@mattmiller9718]

welcome to that michigan accent

[@MMAfighter1975]

You got a problem with Canada goose pastrami Then you got a problem with me and I suggest you let that one marinate.

[@catjackoff-road855]

I slice my goose breasts thin and flash fry them in butter, splash of salt and pepper and god damn son it’s delicious

[@northeastwildernesswalker]

pat them dry, now put them in a bowl of cold water