Brine for venison??

MerlinEgger

I was given a hindquarter recently. I looked in the archives for recipes and could not find any mention of brining. I seem to remember that one of the reasons to brine is the lack of fat that is in todays foods - especially lean pork. Has anyone brined venison? If not, do you see any reason it wouldn't be a good idea? Any other cooking tips for venison would also be appreciated. This will be my first time. Thanks everybody and Happy New Year!

Smokey

MerlinEgger,[p]I don't know about brining, but I have heard that with venison and other wild game, soaking in buttermilk will help eliminate the "gamie" taste. [p]Like you mentioned, I bet the meat is quite lean, and low n slow cooking would tend to dry it out a bit. I high temp sear could be the answer![p]Smokey

J Appledog

MerlinEgger, I've got an excellent marinade for venison![p]Roast Leg or Haunch of Roebuck (Paul Bocuse, from Paul Bocuse's French Cooking)[p]The marinade from that recipe is as follows:
• Pinch crushed sea salt
• 3 shallots, thinly sliced
• 1 large onoin, thinly sliced
• 1 carrot, thinly sliced
• 2 sprigs parsley
• Sprig thyme
• 1/2 bay leaf
• Pinch crushed peppercorns
• 3/4 cup white wine
• 4 tablespoons vinegar
• 4 tablespoons olive oil[p]Instead of all the slicing & dicing I just toss all in a food processor and marinate the venison overnight.[p]Bone appétit! JCA