East Steps For Brining Venison
While we all love those tender backstraps of prized venison, moose, elk, or antelope, there are those tougher cuts of meat that have a way of finding themselves carefully packaged and stowed at the bottom of the freezer.
To bring those tough cuts to life, Chef John McGannon relies on a technique called braising – dry cooking followed by moist cooking (in a sauce). Stews, pot roast, sauerbraten, Swiss steak, fricassee, blanquette, and any number of regional comfort foods – even chili – fall into this category.
But before that, he recommends brining your meat to maximize the cut and create flavor that will conquer the “gamey” fears that so many non-game eaters harbor.
A Note from the Chef:
• Tying or trussing a roast or bird helps to maintain uniform cooking throughout the piece of meat.
• This recipe can be adapted for just about any hearty red meat.
4 venison bottom rounds
(or shoulder roast), about 2½ pounds each, tied with butcher’s twine
1 tbsp. pickling spice
4 tbsp. kosher salt
5 tbsp. sugar
4 tbsp. WildEats Ginger
Citrus and Pepper Rub
1½ tbsp. ground black
3 whole bay leaves
2 quarts cold water
1 cup apple cider vinegar
1 large onion, sliced
2 large carrots, peeled and chunked
2 stalks celery, cut in large chunks
Blend all the ingredients for making the curing brine into a large container capable of holding both the meat and the liquid brine. Place the tied venison (uncooked) into the brine. Cover and place in the refrigerator for three days. Remove the meat from the brine and pat dry. Strain the brine, saving the liquid and the vegetables. Keep the meat trussed. At this point, you can now begin the actual cooking process.