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Pickled Goose Meat

4 servings

Ingredients

• 1 pcs Goose, cleaned, gutted
• 250 g Salt
• 1 tsp Saltpeter
• 1 tsp Sugar

Instructions

1. From the cleanly prepared and gutted goose, detach the breast by cutting through the ribs where they connect to the breastbone with a sharp knife; chop the rest of the goose lengthwise and crosswise into 4 pieces.
2. If the goose is very fatty, remove the fat from the thighs and render it along with the fatty belly skin.
3. Mix 250 grams of salt with 1 scant teaspoon of saltpeter and 1 heaped teaspoon of sugar, and rub the individual meat pieces with it.
4. Place the pieces in an earthenware dish, weigh them down with a stone, and let stand for 8-10 days in a cool, dry place.
5. If brine forms after a few days, pour it over the meat daily.

Modernized from a treasured 19th-century German cookbook.