Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Havoc Goose Pastrami

Canada goose 

Submitted by Steven Huettner



Take the coriander, peppercorn and pickling spice and place in a plastic bag and break it down. A meat tenderizer or rolling pin will do the job. Add all of the ingredients to the gallon of water and slowly simmer for 20-30 minutes. Let cool and pour the entire mixture over the goose and refrigerate for 7-10 days (10 days is my preference).

Remove goose and pat dry. Lightly coat the goose with a mixture of black pepper, sea salt, coriander and pickling spice.

Fire up the smoker with either apple or alder wood. Get the wood smoking and then decrease the heat to 150-160 degrees and smoke for 3-4 hours. You want to reach an internal temp of 140 degrees. Slice the finished product thin with a sharp knife and enjoy.


Find More Recipes


  • 1 gallon distilled water
  • 5 pounds goose breasts
  • 1 cup tender quick (a type of curing salt from Morton’s)
  • ¾ cup of sugar
  • 3-4 cloves fresh garlic smashed
  • 3 tablespoons coriander
  • 3 tablespoons peppercorn
  • 3 tablespoons pickling spice
  • 4-5 bay leaves