Ice-fishing Friday: 4 awesome fish and game sandwiches to enjoy on the ice

GOOSE SUBS

• Two goose breasts, trimmed, skin removed
• 3¾ litre chilled water
• 6½ oz brown sugar brine (I recommend Hi Mountain Seasoning)
• 1 large baguette, cut in half horizontally
• Soft butter
• 2 tbsp grainy mustard
• ½ cup mayonnaise
• 16 cucumber slices
• 8 dill pickle slices
• 1 red onion, sliced
• ¼ cup pickled banana peppers, sliced
• 8 provolone cheese slices
• Spring mixed greens

1. Add water and brine to a large container and stir well, then add breasts and chill for 48 hours. Remove breasts from brine, rinse under cold water and place back in fridge, unwrapped, for 12 hours.
2. Let breasts sit at room temperature for 30 minutes, then place in a smoker set at 225°F. Cook until an internal temperature of 160°F is reached, then let cool, wrap and return to fridge.
3. Using a sharp knife, slice breasts as thinly as possible against the grain.
4. Spread butter on both baguette halves, then mix mustard and mayonnaise and spread over butter.
5. Evenly place breast slices, cucumber, pickle, onion, peppers, cheese and lettuce on one baguette half, and top with the other. Cut into four equal segments.