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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers:
Stuffed Portobello Mushroom
, and also eating lots of these
Ice Cream Sandwiches
in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country -
see a list here
edited November -1
Has anyone tried it? thanks![p]Bama Fire
I asked this same question a little eariler here and if I remember right, Dr. Chicken said never brine venison. I do some venison steak in the fridge right now that is waiting in a marinade. I'll be egging the deer tonight!
I never brine venison, because IMHO it covers up the delicate tast of the meat! Deer is over cooked 99.99% of the time, and I think people in doing so, are trying to cover up the taste. We like our venison on the rarer side. Not totally rare, but definitely not all the way to medium! With very little if any fatty tissue in the venison, I would be afraid the venison would take up too much of the brine, and consequently dry out as it was cooked! Now understand, this is entirely my own thoughts! I have nothing to back it up, other than some "terrible tasting" venison years ago! I'm open to suggestions, believe me! If you've had other experiences, I'd like to hear them! Please e-mail me if you get a chance.[p]Dr. Chicken
You may want to try the linked recipe below.
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