Thank you all for coming back for another mouth watering episode of Wild Culinary. We love to hunt and fish, but the best part is bringing it home for dinner with the knowledge of how to make your meat taste the best it can.
Here with another great recipe... Host Bob Svetich and Co-Host and Author Tiffany Haugen will discuss Corning Wild Game & Waterfowl

One of the best ways to preserve and flavor meat is through the corning process. From venison to waterfowl, corning adds fantastic flavor and texture that everyone will enjoy. Not complicated or an exact science, all you need is a brining container, non-iodized salt, and pickling spices. We’ll cover the brining process and the multiple ways to cook corned game. Not just for St. Patrick’s Day do this any time of the year to wow your friends and family with amazing Corned Venison or Corned Waterfowl & Cabbage.
Connect with Tiffany at

www.tiffanyhaugen.com

https://twitter.com/TDHAUGEN

https://www.facebook.com/tiffany.haugen1

https://www.instagram.com/tiffanyhaugen/