MeatEater Recipe: Wild Goose Pastrami 

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.

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

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 !

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

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

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

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

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

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

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)

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

Great video Steve! Awesome job sir!

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

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.

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 👍👍👍

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

This looks like it taste amazing! I been contemplating on goose & waterfowl hunting but I've heard bad things about the meat and its taste. I only hunt what I can eat. So I think I'm going to get me a Canadian honker and give this recipe a go this year. Thanks for the recipe and video. I might have to order that meateater recipe book aswell.

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

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.

Thank you for your time and efforts in making these videos

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

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

And the hits keep coming!!!!

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

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

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

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

This looks so good. Will try one day!

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.

This is my favourite food channel on RU-vid

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

Do something on diver ducks!

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.

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

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.

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

That's a beautiful chef's knife

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

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

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

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.

Good to be in the club, living it up.

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

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

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

i wish this homie made me some goose pastrami :)

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.

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

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

Great job! is there a printable recipe for this ?

awesome video

Nice looks yummy! Jo Jo in VT

Peep the hatchet French door handles, pretty cool.

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

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. 👍

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.

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

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

I have that exact knife

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

awesome stuff cheers!

Can you guys do MeatEater seasonings i can buy

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

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

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

Yummy

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

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

What knife is that...?

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

Steve your house is beautiful

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

Eu queria em português

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

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

Those door handles made of axes are bad ass.

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

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

Why pat dry when you throw it back in water

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?

Is he rocking a dip?

Awesome

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

The secret bad ending to the untitled goose game.

Axes as a door handles? Cool

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

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

This channel is causing me to develop a food fetish

You gotta get with Gordon Ramsay

I wanna see a merganser recipe

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 .

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

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

What kind of wood did you use for this cook?

what happened to the skin after it got brined bro?

Canadian geese interactions not recommended without weapons

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

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.

the way steven pronounces "cured" makes me very uncomfortable

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