Rarely I publish a recipe that has not been done in my kitchen but in this case, it was unwise to do without knowing what and what not tomorrow the day I have the goose as a gift! My friend Louise, she has had this spring. And during a birthday dinner, she wanted us to share. He suggested having two recipes that I had not had the opportunity to test, however, she opted for this method, for a pork tenderloin, pork is economical to run him this beforehand. Afterwards, he paid off to provide the same care to the beautiful piece of wild goose open to it. And I do not say, what flavors and what a pleasure it was for the guests.
On the picture you can see the dark flesh of wild geese on the right, compared to the paler pork. Somewhat in the tradition of meat ass, I highly recommend this method of cooking without electricity, cloth and more importantly, is a method of preservation by salt. Mode perfect for nature expeditions, camping, fishing, winter outdoor and more. But a brunch or buffet is a favorite time too. It's up to you to make all the sauces as they say here.
1 pork tenderloin, not too thick
a wild goose breast, boneless
pickling salt or coarse sea salt
Herbes de Provence
clean tea towel, which does not smell like laundry
Mix a sufficient amount of salt and herbes de Provence other seasonings to taste.
Roll the pork in the mixture, making sure there is a thick layer of salt on the surface of the flesh (so that the salt dehydrates the meat which will allow a longer conservation thought, as in the case of dried duck).
Wrap the meat well in a clean cloth and leave in the fridge, in a vegetable drawer for at least 5 days (from when the towel becomes wet, allow another two days to complete after which the meat should normally be ready).
Slice thin with a sharp knife or otherwise, proceed to the meat saw, if possible. Serve like any cold meat, accompanied by breads, crackers, cheese and pickles.
Sources: 's blog Daiva well as that of Isa who had originally published.
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