How To Brine Wild Game For Corned Meat Recipes

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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