- 1 gallon water
- 3 Tbsp. balsamic vinegar
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 6 whole cloves
- 2 bay leaves
- 4 cloves garlic, peeled and smashed
- In a large pot, combine all the ingredients listed above and heat over medium heat, stirring until the salt and sugar dissolve.
- Remove from heat and allow the brine to cool to room temperature.
- Place the wild game meat in a large container or plastic bag and pour the brine over it, making sure the meat is fully submerged.
- Refrigerate for at least 12 hours, but no longer than 24 hours, depending on the size of the meat.
- Remove the meat from the brine and pat dry with paper towels before cooking.
Note: Brining can add flavor and help tenderize tough cuts of meat. However, it’s important not to over-brine as it can result in meat that is too salty. Additionally, wild game meat may require additional seasoning or marinating depending on the type of meat and personal preference.