Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Corned Goose Breast

Canada Geese 

Submitted by Debbie Vreeland

For St. Paddy's Day



Combine all of the ingredients except the goose breast in a large pot and boil for 5 minutes. Let cool. Place the breast in a sealable bag and add the corning brine. Press out as much air as possible. Refrigerate for 7 days. At this point the breasts may be frozen for later or cooked.

Place the meat in a pot with fresh water to cover, and prepare as corned beef. To glaze, make a paste with:

  • 1/2 tablespoon wet mustard
  • 1/6 cup brown sugar


Find More Recipes


  • 2 whole goose breasts
  • 3 tablespoons pickling spice (I like Penzey's corned beef spice mix)
  • 1 head of garlic
  • 1/2 cup kosher salt
  • 3 tablespoons sugar
  • 2 quarts water
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