cooking
 






 

Question by  misty (36)

What spices should I use to brine venison?

 
+7

Answer by  snackysniper (34)

You should use pickling spice, bay leaves, thyme, rosemary, salt, water, sliced onions, Worcestershire sauce, garlic powder, onion powder, soy sauce, Cajun spices, Dill, Sugar, and Caribbean seasonings not all at one time but you can use any of these to get it done.

 
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Answer by  Nadine (206)

A brine is a flavorful liquid used to impart flavor and moisture into meat. You should use salt, juniper berries, pepper, and bay leaves for venison.

 
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Answer by  maia (56)

The spices that you can use are bay leaves, thyme, rosemary, salt, water, sliced onions, Worcestershire sauce, garlic powder, onion powder, soy sauce, Cajun spices, Dill, Sugar, and Caribbean seasonings.

 
+6

Answer by  judy63 (98)

When I am doing a deer roast I use about 2 cups of salt, water to cover it and some rosemary. Let it soak over night, then drain all liquid.

 
+5

Answer by  Anonymous

So, why does everybody believe that somehow, venison needs to be treated 'special'??? I can tell you from 40+ years of experience, there is no need to 'marinade', 'brine', or 'treat' venison, in order to cook it, unless you have harvested a mule!!! Fry, grill, or saute, you will fine!!

 
+5

Answer by  Liz59 (10966)

Well my all time favorite spice is seasoning salt and cayenne pepper. I use cayenne pepper because it adds a lot of spice into the brine venison. You don't want to add way too much though because it is very very hot and spicy. Therefore, just use about one spoon.

 
+5

Answer by  mlucas (515)

Salt and Water are what most people soak their venison before they cut it up. If you are looking for a brine to cook it in. Most people use a pickling type spice like they would for corned beef brisket. I prefer to use garlic, salt, chiptole' peppers, and pepper myself.

 
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Answer by  KathyB (276)

A basic good brine is 2 tablespoons of salt per quart of water, then choose celery seed, thyme, cracked black pepper, or chile pepper.

 
+5

Answer by  manamana (203)

It depends on the flavor you want. I love lemon pepper venison. Use lemon pepper, ground pepper, salt, and a little cayenne.

 
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Answer by  Sandrion (203)

I personally would start out with pickling spice, rosemary, thyme, sage, bay leaves, and a little bit of chili sauce. Fill a stock pot with water and all your herbs and spices. Add venison and let sit overnight.

 
+5

Answer by  dr84bhl (2789)

A brine of salt and water can be used, soak the venison for four to six hours or until a raw egg floats on the top .Coat with ground pepper.

 
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