Many people avoid venison, claiming that it’s tough and has a wild flavor. Unfortunately, they’re often right. Want to prove them wrong? The understanding of a few simple facts can go along way in successfully grilling, frying and smoking delicious and tender venison. 
First, it can’t be prepared like beef from the grocery store. The fact of the matter is there aren’t many ways to effectively flavor and tenderize venison. Rubs and marinades really only tenderize the surface. However, salt brines season and tenderize venison to the center of the given cut of meat.
So, to tenderize your venison, consider using a brine instead. This will penetrate deep and carry flavor with it. Put differently, it will, through diffusion and osmosis, break down tough tissue and help the meat to retain moisture.
You will not only enjoy the superior nutrition benefits of venison, but enhance the flavor of the meat. Skeptical friends and family might just enjoy it as well. Though there are many variations, below is a simple brine recipe to consider.
1 Gallon of Water *
1 Cup of Salt
½ cup of soy sauce
¼ cup of worchesteshire sauce
½ cup of brown sugar
1 tbs. rosemary
2 tbs. peppercorns
4 cloves of garlic
2 bay leaves
Other flavorings as desired **
* You can substitute with all or part of Apple Juice, red wine, beef broth or vinegar.
** Chile pepper, thyme, celery seed and mustard seed can also enhance flavor.
Note: Dispose of remaining brine when finished, as it will contain bacteria not safe for reuse.
