What do you soak your venison in?
I know a lot of folks soak their venison in a "solution" prior to cooking it. I've heard of salt water to draw out the blood; milk to help tenderize, but my friend just dropped a first heard on me the other day.... gin. I guess he heard somewhere that some Germans soak their venison in gin prior to cooking. Has anyone heard of this? What are some other solutions being used out there?
Piney