An answer using salt, water, and sometimes sugar and spices, ready for the submersion of venison, serves a twin objective. It imparts taste and tenderizes the meat by the method of osmosis and protein denaturation. The liquid permeates the tissue, leading to a extra palatable closing product. Examples embody combos of kosher salt, brown sugar, peppercorns, juniper berries, and bay leaves simmered in water and subsequently cooled earlier than introducing the venison.
The observe of using a salt answer for meat preservation and enhancement dates again centuries. Submerging venison in such an answer addresses widespread issues related to sport meat, comparable to dryness and a powerful, generally undesirable, taste. It helps to retain moisture throughout cooking, stopping the meat from turning into robust, and the added substances contribute complexity and stability to the pure gaminess.
