This salty and tender treat is a great addition to your wild game charcuterie repertoire. For the best results, use a late-season goose that has maximum fat content.
Ingredients:
For 2 breasts
- 2 large wild goose breasts, boneless, skin on
- 4 cups kosher salt
- 1 tsp dried thyme
- 1 tbsp whole black peppercorns
- ½ tbsp crushed bay leaves
Directions:
1. Mix all spices and salt together.
2. In a shallow dish, evenly spread 1 cup kosher salt on the bottom.
3. Place wild goose breasts, skin up, on top and cover with the remaining salt, make sure all exposed meat is covered.
4. Refrigerate for 24 hours.
5. Remove the goose from the salt and rinse under cold water. Pat dry with paper towel.
6. Tightly wrap the goose breasts in cheese cloth and hang in a cool, dry place with butcher twine for 7 days.
7. Unwrap the goose prosciutto, slice, and serve.
Originally published in the Nov.-Dec. 2023 issue of Ontario OUT of DOORS
Leave A Comment