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Brining

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PortSide

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BT backstraps last night done k-bab style with marinade. (no leftovers).... I did recently watch a YT vid about brining venison claiming imparts flavour and tenderness to the meat. Anyone actually tried this? Thanks
 

Bow Walker

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I can see brining for flavour, but doing it for tenderness on venison seems like a waste of time. Venison is already very tender.....
 

PortSide

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The smoked ribs above link, must have been a whitetail. BT ribs quite thin. I am wondering about all that bacon grease remembering a moose recipe I tried a few years ago calling for bacon strips...it was overwhelmed by the bacon flavour... I have found slicing off steak "medallions" from BT roasts and then a quick (medium/medium rare) cooking in an iron fry pan (is there any other type?) ... both tender and delicious .... (adding a bit of sauce by a squirt of red wine and scrape in the pan ... .. starting to drool.)
 

Foxton Gundogs

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When you use bacon on wild game be sure to keep it at a med. rare then the bacon adds flavor or not takes it over. Jmo
 

Bow Walker

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I've done Island ribs over a campfire a few times... just have to watch them carefully as they will become overcooked pretty fast because they are thin...

But if done right, they are delicious and make an excellent appetizer - with the appropriate bevvie, of course. :Hungry:
 
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