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!
Provided by Callu
Categories Quail
Time P7DT1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 26.7, Sodium 9437.7, Carbohydrate 6.8, Sugar 6.3, Protein 0.1
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