Brining Venison – Add flavor and tenderize in one step.

When working with wild game, a common technique to “enhance” or “adjust” the flavor is to brine it. This is actually true with a lot of commercial meat as well, it just happens before you see it. For the most part, brining is soaking meat in a salt water/seasoning mixture for some time period. For … Continue reading “Brining Venison – Add flavor and tenderize in one step.”