Corned Game Birds
"I find that after hunting I am expected to prepare whatever delicacies the boys have brought home. This recipe can make even the toughest game bird into lean delicious corned lunch meat (like corned beef!). This recipe will do about 8 grouse or ptarmigan about 10 pounds worth. Also works with rabbit!"
- Ready In:
- 169hrs
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 3 garlic cloves, chopped
- 3 tablespoons sugar
- 3 bay leaves
- 2 tablespoons pickling spices
- 1⁄2 cup canning salt
- 1⁄2 cup mortens tender quick salt
- 2 quarts water
directions
- Bring all ingredients to a boil.
- Remove from heat and let cool.
- Take 2 1-gallon Freezer zip-top bags and place 5-6 pounds cleaned and skinned birds into each bag.
- Pour 1/2 cooled brine mixture into each bag.
- Get out as much air as possible and seal bag. I place each bag into a second bag just incase it gets a leak.
- Put in refrigerator for 5-7 days turning bags every day.
- Remove and drain liquid.
- Cook as you would corned beef. Place brined birds into a large pot with fresh water and boil on low for at least 30 minutes. The longer they cook the more tender the meat gets.
- Serve hot with boiled potatoes and cabbage or chill and pull pieces off and use them like lunch meat.
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RECIPE SUBMITTED BY
I have lived all over the world and love spending time with grandma's in their kitchens. I now live in remote Alaska and love every minute of it. I am married with two outrageous little girls and I have a catering business on the side. I love to can food (and would love to see more canning recipes) In the summer we make all kinds of smoked and dried salmon. Winters we like to make assorted sausages and jerkys. If it can be pickled, brined brewed or smoked I am all ears!
