This is the first step in making several recipes that have corned venison. Check out our Corned Venison hash (several options) and our Pastrami/Ruben Sandwich recipes.


  • Venison/Turkey or Goose Legs & Thighs 2-3 lbs

Morton Tender Quick Brine


  • Water 2 qts
  • Morton Tender Quick 8 oz/1 C
  • Sugar 2 T
  • Garlic, granulated 1 tsp
  • Onion powder 1 tsp
  • Pickling Spice, (Optional) 1-2 T


  • Bring halve the water to boil, add Tender Quick and dissolve.
  • Combine spices, add to salted hot water, dissolve, let steep for 5-10 minutes, add the remaining cool water.
  • Once chilled its ready to use.
  • The brine must be strained if planning to inject.
  • Inject meat with injection needle, (approximately 15-20% of green weight) place the meat into remaining brine.
  • Cure for 24-48 hours.
  • If making corned venison, add more pickling spice after the meat has been injected.
  • Brining is in intended to cure the meat as well as to tenderize and flavor the meat.
  • If using legs and thighs of wild turkey or goose, after meat has been brined and cooked, pull meat from bones and tendons.
  • For stews and curried dishes, cube the meat before brining, don’t inject, just brine cubed for 24-48 hours.

Yields: 2 lbs

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