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Wild Game Brine

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by donloftus, Jan 25, 2008.

  1. donloftus

    donloftus New Member

    Joined:
    Jan 25, 2008
    Messages:
    1
    I'm a big fan of brining antlered game, upland game and waterfowl before cooking or freezing. It replaces the blood with a slighlty sweet, slightly salty liquid. Dissolve 1 cup each of kosher salt and brown sugar in 1 gallon of water. Soak the meat in the brine overnight and then pat dry. I'll then rub with olive oil and seasoning before cooking. makes a huge difference.

    Also...don't cook the good cuts from antlered game and waterfowl past medium rare. It'll really make it tough and chewy unless you turn it into pot roast or stew.

    I've learned alot from The Sporting Chef. I watch his TV show every week and bought his cookbook. If you don't want to buy the book, you can get most of his recipes free at www.huntfishcook.com
  2. killbuck

    killbuck New Member

    Joined:
    Feb 15, 2009
    Messages:
    328
    Location:
    WNY (In the Snow Belt)
    Thanks for the Brine recipe. I never brined wild game before usually just fowl. I'll give this a try this fall.
    Enjoy the day.
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