|The Low-Cholesterol Cookbook|
|by Christine France|
Eating for a healthy heart means reducing saturated fat and cholesterol and the recipes in this book have been specially created to provide a wond...
1 - 7 of 7 for venison brine
Boil all together; when brine is cold pour over meat and let stand 4 to 5 days or longer to have it corned more. Passed down in the family to:
Mix salt in ... last. Keep covered in a cool place for 21 days, NO LESS. Skim top of brine periodically. After 21 days simmer meat in water for 4 to 5 hours.
Trim all fat ... meat in cool brine and leave overnight, ... Smoke in smoker 12 to 16 hours or dry in oven at 150 degrees for 3 to 5 hours or until dried.
Place roast in ... foil. Baste with brine. When tender ... cool meat. Lay in sauce. Heat thoroughly. Can be served with wide noodles or potato dumplings.
Remove all bones ... place in cold brine. Brine: 2 ... Cook slowly in boiling water for 2 hours. Press between 2 flat surfaces. Serve THIN slices on bread.
Make a salt brine of salt and water. Take strips of venison ham and/or backstrap ... not dry out too much. NOTE: This doesn't last long around our house!
Soak meat 2-4 ... serving pieces. Put brine in roaster and ... Split and add brown sugar to taste. Strain gravy and pour over meat. Heat in gravy to serve.
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