Corned Venison
Corned venison is as simple as it is delicious. We’ve all met people who claim not to like venison. I’ve never seen anyone fail to light up when they take a bite of this.
Ingredient: water
Poultry Brine
Brining improves flavor, reduces toughness, and adds moisture. Most meats benefit – but lean, tough meats (like game) benefit most of all.For wild birds brining opens up vast cooking options that otherwise may produce dry, tough meat.
Shellfish Stock
This is for the shells from shrimp, crab, crawfish or lobster, or similar critters – whether you catch or buy them. If your shells were cooked in a spicy boil, you have a decision to make: rinse them first, or not. If you don’t want the boil spices to clash with your intended use, give them a good rinse or three. But if you prefer the addition of those spicy “seafood boil” flavors, go commando!
Roasted Ghost hot sauce
Ghost peppers also go by the name Naga Jolokia or Bhut Jolokia. If you were as evil as them you’d travel with alternative id’s too.