Thanks for the corned goose recipe. Back in the '60's I corned jackrabbit loins and it made great sandwich meat. But I used what we called 'cure' (Potassium nitrate or saltpeter) to keep the reddish color and supposedly improve the taste.
If I get another Canada goose I will hang it for a looong time to help tenderize. Sort of like the old ranchers that used meat poles. I thought acidity did the trick by also helping to break down the cell walls. For venison cut into bitesize cubes, I marinate 24 hrs in half buttermilk and half homemade tomato juice that has lemon and lime juice added for greater acidity. I then bread and bake in oiled pan with potatoes, carrots, peppers, etd. cut to the same size. The method does tenderize, but gives the meat a bit of a crumbly texture.
