Brining game birds?


I never have. Its not a bad idea to help keep breasts more moist, and maybe the wild taste in ducks. Good idea. thanks
I have used a dry brine technique with ducks, geese, and pheasants.
Mix salt and brown sugar in equal portions. Add black pepper.
Rub on the meat. Place in the refrigerator for several hours. The sugar and salt absorbs into the meat and the pepper deposits on the surface.


Well-known member
I use a Kosher salt (it is thicker with big crystals) dissolved in water with pheasant breasts. I soak it for at least four hours then I smoke them on the pellet grill. Great snack right out of the fridge!


Active member
If you breast out a honker, let in sit for 2 days in the fridge. Italian dressing, worstisure sauce, salt and pepper. 2 days.