St. Patrick’s Day is one of the greatest food holidays of all time! All of the savory, salty corned beef you can eat, scrumptiously moist cabbage, hearty Irish soda bread, ice cold Irish beer and leprechauns…what could be better?
The Feast of St. Patrick comes around every year without fail. I’m not complaining about it because I am of Irish-American heritage, but most of us celebrate with the same old corned beef and cabbage recipe.
This year I figure it’s time to switch things up a bit. A little twist on the traditional is in order.
Those of you who hunt most likely have some wild game in your freezer, right? Good. Well, I have used three fantastic recipes for corning wild game that you should try.
You will also note that one of the recipes can be applied to curing your own corned beef at home with a simple, quick process (compared to customary corning, which takes days or weeks in the refrigerator).
Believe me; the luck of the Irish will be with you using these St. Patrick’s Day recipes!
Ol’ Wagsy’s Quick Corned Meat
3 to 4 lbs. Deer/Elk Shoulder or Round or Beef Brisket (Cut)
1/2 C. Morton’s Tender Quick
1/2 C. brown sugar
2 tbsp. pickling spices
1 tsp. garlic powder
1 tsp. paprika
1 tsp. ground red pepper
1 tsp. black pepper
With a fork, pierce meat or thick meat slices thoroughly on both sides. Mix Tender Quick, brown sugar and all spices together. Rub mixture onto all sides of meat. Place meat in plastic bag or bowl, pour in remaining spices. Seal bag or cover bowl and refrigerate for at least 12 hours (more time is even better), turning 2 or 3 times during curing process. Use as you would corned beef. Good stuff!
Greg Wagner of Omaha, NE
Pape’s Famous Corned Wild Game Recipe
4 to 6 lb. Venison Roast or Goose/Duck/Turkey/Pheasant Breasts
5tbl Morton Tender Quick
2tbl brown sugar
1tbl black pepper
1tsp laurel or (2 bay leaves added during cooking)
½tsp garlic powder
1 1/2tsp pickle spice
Mix spices together. Place meat in ziplock plastic bags to allow for a single layer of meat. Add spice mixture to meat in bags and mix so all the meat is coated with spices. Remove air from bags and seal. Place in refrigerator for 5 to 7 days (a few days less for small ducks), occasionally turning and mixing contents. Then remove to crock pot or slow cooker and partially cover with water. Bring to simmer for 3-4 hours. Eat sliced on your favorite bread with your favorite cheese, or grind into a salad spread. Savor every bite!
Larry Pape of Lincoln, NE
Simpson’s Lost Island Corned Goose
5 Tbl Spn Mortons tender quick
3 Tbl Spn Brown sugar
1 Tbl Spn Cracked pepper
1 Tbl Spn Montreal steak seasoning
1 Tsp Paprika 1 Tsp Bay leaves – crushed
1 Tsp All spice
1 Tsp Garlic powder
1 Tsp Mustard seed 1/8 Tsp Cloves – crushed
1/4 Tsp Cayenne (or more to taste)
1/2 Tsp Coriander – ground
Mix Ingredients. Apply liberally to 4-6 pounds skinless wild goose. (3 breast fillets and 3 leg/ thighs are usually about 5 lbs.). Place in Ziploc bag(s). Refrigerate 10 days, turning every couple days. Cooking: Roast in oven like corned beef at 325 degrees for 3-4 hours until tender. Or place in Dutch oven, cover with water, bring to a boil, reduce heat and simmer for 3-4 hours until tender. Add onions, potatoes, and carrots a couple hours before serving if you wish.
Excellent served with creamed cabbage, or make Reuben goose sandwiches! Works equally well with other wild game as well. We enjoy whole, bone-in Venison shoulders. Positively delicious!
Kyle Simpson of Elkhorn, NE
FACT: Corned beef, a salt-cured beef product, is not considered an Irish national dish, and the connection with Saint Patrick’s Day specifically originates as part of Irish-American culture, and is often part of their celebrations in North America. Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century.
FACT: The Lewis and Clark Corps of Discovery expedition used corning as a way to preserve the meat of deer, elk, bison and other animals that it had obtained through hunting. During their journey, Lewis, Clark and their fellow explorers extracted salt from seawater by way of evaporation through boiling. Salt was used as a flavor enhancer, but it was also essential in preserving meat; it helped to give their perishable meat supply a longer shelf life.