Goose Pastrami Sandwich Recipe

Here’s my recipe for a Canada goose pastrami sandwich with onion marmalade on a toasted wild rice bun. It won second place at the 2017 Camp Chef Cook-off in Missoula Montana. We put a slice of aged sharp cheddar cheese on top for the cook-off, but it’s just as good without the cheese.

Goose Pastrami Sandwich with Smoked Whitefish/Wild Rice Salad

Goose Pastrami Sandwich on toasted wild rice bun with smoked whitefish and wild rice salad.

Goose Pastrami

(adapted from Emeril Lagasse’s Louisiana Real and Rustic)

2 goose breasts about 1 pound apiece with the skin removed
1 tablespoon black peppercorns plus 2 tsp ground black pepper in which you’ll roll the brined breasts
2 tsp dry thyme
3 bay leaves
1 tsp whole cloves
3 cloves of garlic (smashed)
2 tsp whole juniper berries
4 cups water
½ cup brown sugar
½ cup kosher salt
½ tsp insta cure # 1 (pink curing salt)

1. Bring the water, brown sugar, and both salts to a boil and dissolves completely, then add the rest of the ingredients to the brine and let stand until room temperature.

2. Place the goose breasts in the brine and refrigerate for 48-72 hours turning the breast over in the brine each day

3. After the breast have brined dry them off and cover one side of the breast with the black pepper

4. Place breasts in a smoker and smoke at 180 degrees for 5-6 hours or until the breasts reach an internal temperature of 165 degrees

Wild Rice Buns

½ cup, plus 2 TBSP milk
1 TBSP vegetable oil
1 TBSP honey
2 tsp molasses
1 cup cooked wild rice
½ tsp salt
1 TBSP brown sugar
1 cup whole wheat flour
1 cup all-purpose flour
1½ tsp active dry yeast

Combine rice and the liquid ingredients in mixing bowl of a stand mixer with paddle, then add the salt and brown sugar. Make sure the mixture stays between 100 and 110 degrees Fahrenheit. Sprinkle the yeast over the top and allow the yeast to bloom for 2-3 minutes. Combine the two flours and gradually add the flour to the mixture, knead with dough hook 5 to 7 minutes until smooth and elastic.


Place dough in lightly oiled bowl and turn to grease top. Cover and let rise until doubled in size, about 2 hours. Turn dough onto lightly floured surface; punch down to remove air bubbles. Cut the dough into 8 equal portions and form into round flat rolls. Let the rolls rise again for about two hours. Bake in preheated 375°F oven for 20 minutes.

Onion Marmalade

2 medium onions, sliced
1 clove of garlic, minced
2 tablespoons hot sauce
2 tablespoons Worcestershire sauce
1/3 cup sugar
Salt and black pepper
2 tablespoons butter

Melt the butter in a pan over medium heat. Add the onions and cook until soft and translucent. Add the garlic and cook one minute more. Pour in the hot sauce and Worcestershire and then add the sugar. Stir until well combined and transfer to a sealable container for later use.

Posted by Jamie Carlson