HOW TO BRINE DUCK RECIPES

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THE ONLY VENISON BRINE RECIPE YOU NEED | MEATEATER COOK



The Only Venison Brine Recipe You Need | MeatEater Cook image

Brining meat is a great way to infuse flavor and retain moisture when cooking. It also tenderizes any cuts of the animal that are typically tough. This is a classic Italian-inspired brine that can be used for many types of preparations and can also be reduced and used in sauces. You can refrigerate...

Provided by Rick Matney

Number Of Ingredients 14

1 large elk top round or 2 deer top rounds (approximately 6 pounds)
1 gal. water
2 tbsp. salt
2 tbsp. Better Than Beef Bullion or 4 cubes beef bullion + 1 tbsp. sugar
8 garlic cloves, smashed to release oils
6 sprigs fresh oregano
6 fresh sage leaves
6 sprigs of fresh thyme
6 fresh basil leaves
2 stalks of celery, coarsely chopped
¼ onion coarsely chopped and layers separated

Steps:

  • In a large pot, add the water and all the ingredients for the brine, and heat over medium-high heat. Bring the mix to a boil then reduce to a simmer for 15 minutes.
  • Remove the pot from the heat and allow it to cool.
  • After the brine has cooled, gently drop the meat into the pot to brine in a cool place for 24 to 48 hours. If you have a garage that maintains a temperature of 35 to 45°F, you can place the pot there. You can also remove a shelf in your refrigerator to accommodate the pot.
  • After the meat has brined for a day or two, it is ready to either sous vide or smoke on a pellet grill.
  • Sous Vide
  • Pull the roast from the brine and pat it dry with paper towels.
  • Place the roast in a large vacuum seal bag with 2 tablespoons of butter, remove all the air, and seal it with a vacuum sealer. You can also place the roast in a large zip-close bag with the 2 tablespoons of butter and seal it after removing as much air as possible. Be sure to double bag the zip-close bag in case of a leak.
  • Place the sealed bag in a water bath, set the sous vide to 130°F, and cook for 12 hours.
  • Oven, Barbecue, or Pellet Smoker
  • Pull the roast from the brine and pat it dry with paper towels.
  • Heat the oven, barbecue, or pellet smoker to 350°F.
  • While cooking the roast with one of these methods, you will want to catch and reserve any liquid or fat that cooks out of the meat. To do this, place a metal drying rack over a large 9-by-13 lipped cooking tray, and fill it half way up with the leftover brine. The pan of brine will catch all the juices that cook out of the meat. It is necessary to add the brine to the tray before it is placed in the heat so that the drippings don’t dry out at the bottom of the tray in the heat.
  • Cook the roast until it reaches an internal temperature of 125°F. The cook time will vary depending on the size of your roast.

PRIME RIB ROAST RECIPE - NYT COOKING



Prime Rib Roast Recipe - NYT Cooking image

This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.

Provided by Sam Sifton

Total Time 4 hours 15 minutes

Yield Serves 10 to 12

Number Of Ingredients 5

1 3-to-4-rib roast of beef, approximately 8 to 10 pounds
2 tablespoons unsalted butter
¼ cup all-purpose flour
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper

Steps:

  • Remove the roast from the refrigerator 2 or 3 hours before cooking.
  • Preheat oven to 450.
  • Rub butter on the cut ends of the roast.
  • Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
  • Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.

Nutrition Facts : @context http//schema.org, Calories 85, UnsaturatedFatContent 2 grams, CarbohydrateContent 3 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 6 grams, SaturatedFatContent 3 grams, SodiumContent 80 milligrams, SugarContent 0 grams, TransFatContent 0 grams

More about "how to brine duck recipes"

PRIME RIB ROAST RECIPE - NYT COOKING
This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 15 minutes
Calories 85 per serving
  • Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.
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HEAVENLY SMOKED BONE-IN CHICKEN BREASTS AND THIGHS R…
Stir until the salt and sugar are dissolved. Add the orange slices, peppercorns, and bay leaves. Submerge the chicken breasts in the brine. Cover the container with a lid or plastic wrap. Place the container in the refrigerator or inside a cooler with ice. Allow the chicken to brine …
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See details


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Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your …
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