Description

Learn how to cure wild goose meat from Chef Sigurður. Once cured it has great application in a salad.

Ingredients

• 1  Table Spoon(s) Ground fennel seeds
1
• 1  Table Spoon(s) Ground star anise
2
• 2  Table Spoon(s) Ground dryer trumpet mushrooms
3
• ½ one_half Table Spoon(s) Cinnamon
4
• 1  Table Spoon(s) Sugar
5
• 2  Table Spoon(s) Orange zest
6
• 3  Table Spoon(s) Coarse sea salt
7
• 6  Ounce(s) Weight Wild Goose breast
8

Directions

1. Mix all ingredients in a bowl.
2. On a tray sprinkle a layer of the marinade mixture.
3. Lay the goose on top and sprinkle more marinade covering the goose.
4. Cover the goose with plastic wrap and leave it in the refrigerator for 2 days .
5. After 2 days brush off the marinade and keep in the refrigerator for another 2 days.
6. The goose is now ready to be served, it goes great in a salad.