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.
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