I have brined turkeys but not venison. Therefore, I was curios and experimented in the kitchen and brined venison. It was definitely a successful endeavor. Brining infused flavor into the meat, tenderized it, and made it juicy. I fried the venison in three batches: Medium rare, medium, and well done. The well done steak was still tender, kind of like cutting into a sirloin. I can't sing the praises of brining venison enough.

To make the brine:

• 1 large elk top round or 2 deer top rounds (approximately 6 pounds)
• 1 gal. water
• 1/3 cup table salt
• 4 cubes beef bullion
• 1 tbsp. brown sugar
• 8 garlic cloves, smashed to release oils
• 6 sprigs fresh oregano
• 6 fresh sage leaves
• 6 sprigs of fresh thyme
• 6 fresh basil leaves
• 2 stalks of celery, coarsely chopped
• 1 onion coarsely chopped
  
  I used dry herbs. Bring the brine to a boil and let it simmer for half an hour and let it come to room temperature. You can put all the ingredients in a Ziplock bag, or I used a large pot with a lid and put it in the fridge for 24 hours. The results were amazing.

I've not done it but had some smoked backstrap recently that had been brined 24hrs and it was delicious. Definitely gonna try it this year.

I gave some of the brined venison for friends to try. They said it tasted like fine beef, and I concur with them.