Brine Recipe

Brine recipe


  • 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


  1. In a large pot, combine all the ingredients listed above and heat over medium heat, stirring until the salt and sugar dissolve.
  2. Remove from heat and allow the brine to cool to room temperature.
  3. 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.
  4. Refrigerate for at least 12 hours, but no longer than 24 hours, depending on the size of the meat.
  5. 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.