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.
 
If I roast them whole in the oven- I always prepare them in a liquid brine overnight. Makes a huge difference
 
Pheasant I brine.
 
If you breast out a honker, let in sit for 2 days in the fridge. Italian dressing, worstisure sauce, salt and pepper. 2 days.
 
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