Wild Goose Lunch Meat

Brined, low-roasted & sliced paper-thin · the make-ahead behind Goose Sammies

2–4 breasts · 20 min

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2–4 wild goose breasts, skinless
4 cups water (the brine)
¼ cup kosher salt · 2 Tbsp brown sugar
1 tsp pink curing salt #1 — optional, for the deli-pink color & safety
3 garlic cloves, smashed · 1 Tbsp peppercorns · 2 bay leaves · a few juniper berries · 1 Tbsp Worcestershire
rub: black pepper · garlic powder · smoked paprika

What you need

2–4 wild goose breasts, skinless

4 cups water (the brine)

¼ cup kosher salt · 2 Tbsp brown sugar

1 tsp pink curing salt #1 — optional, for the deli-pink color & safety

3 garlic cloves, smashed · 1 Tbsp peppercorns · 2 bay leaves · a few juniper berries · 1 Tbsp Worcestershire

rub: black pepper · garlic powder · smoked paprika

Brine it, 1–2 days. Dissolve the salt, sugar, (and curing salt) in the water; add the aromatics and Worcestershire. Submerge the breasts and refrigerate 24–48 hours — this seasons the meat all the way through and keeps lean goose juicy.
Dry & rub. Rinse, pat dry, and rub with pepper, garlic powder, and smoked paprika. Rest uncovered in the fridge a few hours so the surface tacks up (a pellicle) and browns better.
Roast low, pull at 150°F. Roast at 250°F until the very center reads 150°F for a rosy medium — start checking early; lean goose races past done. (A bare-simmer poach in stock to the same temp works too.)
Chill completely. Cool, then refrigerate — overnight is best. Cold meat slices thin without shredding.
Slice paper-thin. Against the grain, on a sharp knife or a slicer, as thin as you can. Pile it on the Bread of the Week with mustard and a sharp pickle.

Steps — tap one to keep your place

1. Brine it, 1–2 days. Dissolve the salt, sugar, (and curing salt) in the water; add the aromatics and Worcestershire. Submerge the breasts and refrigerate 24–48 hours — this seasons the meat all the way through and keeps lean goose juicy.

2. Dry & rub. Rinse, pat dry, and rub with pepper, garlic powder, and smoked paprika. Rest uncovered in the fridge a few hours so the surface tacks up (a pellicle) and browns better.

3. Roast low, pull at 150°F. Roast at 250°F until the very center reads 150°F for a rosy medium — start checking early; lean goose races past done. (A bare-simmer poach in stock to the same temp works too.)

4. Chill completely. Cool, then refrigerate — overnight is best. Cold meat slices thin without shredding.

5. Slice paper-thin. Against the grain, on a sharp knife or a slicer, as thin as you can. Pile it on the Bread of the Week with mustard and a sharp pickle.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.