Vinegar and Salt Brine

A great brine for big game like antelope, bear, moose, sheep, and deer.

  • Combine all of the ingredients in a pot and bring to a boil. Turn off heat and let cool. Strain the liquid and toss the vegetables. Brine the big game of your choice for 12 hours to 2 or 3 days in the brining liquid in the refrigerator.

  • Rinse game to remove excess salt prior to cooking.

About Brining

Brining with water, salt, and oftentimes sugar increases the meat protein's ability to hold water. Thus, it makes a piece of meat more moist and tender. Brining is particularly effective with very lean meat, making wild game a perfect candidate. Brine recipes that have lots of additional flavorings are actually more marinade than brine, but both will add moisture, tenderness, and flavor to the meat.

Yields about 2 quarts

1 quart water

3 cups cider vinegar

½ cup kosher salt

⅓ cup dark brown sugar

1 tablespoon black peppercorns

1 bunch Italian parsley, chopped

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

  1. Home
  2. Cooking Wild Game
  3. Sauces, Relishes, Rubs, Brines, Marinades, & Pastes
  4. Vinegar and Salt Brine
Visit other sites: