For many people, celebrating St. Patrick's Day wouldn't be complete without a kettle of corned beef and cabbage simmering on the stove. But why stick with beef? Venison, elk, moose and caribou are all candidates for corning--as are wild boar or turkey thighs. Nobody seems to know for sure how salting became "corning," but it's thought to be because rock salt particles have the appearance of kernels of corn. Time is the only real hurdle to corning; the marinating process takes several days. Like any other pickling process, the secret is in the brine. Follow the attached recipe to make the brine and then sink the meat in it, turning it occasionally as you would with any other marinade. This can be done in a large stone crock or glass dish but is easiest if you use resealable plastic bags.

The typical way to cook corned meat is to boil it, but simmering is better than boiling. After the meat is cooked, cut thin slices across the grain. This will help break down the meat for an even more tender bite, making it a great St. Paddy's Day meal or perfect for Reuben sandwiches, stir-fry or eggs with hash. The corning recipe above is excellent for wild game. Always use canning and pickling salt as it is free from iodine or other additives that might adversely affect the texture of the meat. Tenderizing salt is a mixture of salt, sugar and preservatives. It adds flavor and tenderizes. The preservatives give the meat its pink color.