Louis Cohen wrote:

> Bubba wrote:
>
>> I've been the recipient of two deer shoulders that I am cooking for an
>> office party. I intend to smoke them (I know, I know....hang on!). I
snip
>>
> How about brining, to keep the meat from drying out while cooking? It
> worked very well on some wild geese; I haven't tried it on venison.

Louis,

I thought goose, even wild, was very fatty?

--
Mike Willsey (AMWILatCOMPORIUMdotNET)

http://groups.msn.com/ThePracticalBa...ewwelcome.msnw