Here is the recipe, for the corned deer (beef, goose, or whatever you want it for).
3-4 pounds of meat (4-6 goose breasts), cut into tennis ball sized chunks
2 1/2 Tablespoons Tender Quick
1/2 Cup Brown sugar
1/2 Tablespoon Mustard seed
1/3 Tablespoon Coarse ground black pepper
1/2 Tablespoon paprika
1/2 Tablespoon ground bay leaves
1/2 Tablespoon Allspice
1/2 Tablespoon garlic powder
Combine ingredients in bowl. Place meat in a gallon sized zip lock and cover with the dry ingredients. Seal the bag and shake it around making sure to cover the meat and rub it around. Leave it in the fridge for 7 days and each day shake and rub it around. Cook in oven at 350 degrees for 1.5 to 2 hours.
I have eaten this recipe with goose and deer. I do not generally like corned beef, because I think that it is usually a wet brine.
Just for a bit of added trivia, based on my search, I found that the word "corned" has nothing to do with corn. The origin, is from the kernels of salt used in the original brines, were large enough to where they looked like corn kernels. The name stuck.