Combine the following ingredients:
4 quarts hot water (needn't be boiling, but that's okay)
2 cups coarse pickling salt (as a substitute if you can't get pickling
salt, use **1-1/2** cups ordinary table salt)
1/4 cup granulated sugar
3 tablespoons whole mixed pickling spices
1 tablespoon whole allspice
1 tablespoon whole cloves
6 cloves fresh garlic, crushed or chopped very fine
When this mixture has cooled to room temperature, pour it over a single 5-pound piece of lean venison which has been stabbed a few times with a sharp fork. The meat should be submerged. Place in a cool spot (preferably the fridge) for about 3 weeks, turning the meat every 3 days or so. To cook, rinse off the brine and strain out the spices. Rinse these, and simmer the meat and spices together in water for 3-4 hours, or until fork-tender.
I use a large plastic tub with a tight-fitting lid to incubate this stuff. Don't use metal vessels, because the salt will attack and corrode them. Glass or crockery is OK.
NOTE ON CONVERSIONS FOR PERSONS OUTSIDE THE USA:
I have used US units; here we cook by volume, not necessarily weight
(since we, like those other advanced nations including Liberia and Burma,
haven't yet gone metric). I think in England "powdered" sugar, is
what we call "granulated" sugar; here "powdered" sugar means something
else. I'm talking about the stuff you put in your tea.
1 US cup = 5/6 English breakfast cup
1 US quart = 0.95 liters or 5/6 Imperial quart.
4 US quarts = 1 US gallon, about 83% of an Imperial gallon
According to my scales:
1/4 US cup of standard granulated sugar weighs 50 grams
1 US cup of coarse pickling salt weighs 220 grams
1 US cup of table salt weighs 280 grams (which is why you use less
of it; 2 cups of table salt is far too much)
1 US tablespoon of pickling spice weighs about 10 grams, probably the
same for other spices.