Corned Venison recipe

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Ingredients

2 cups water
6 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
½ cup brown sugar
4 ½ teaspoons pickling spice
1 tablespoon garlic powder
6 cups cold water
5 pounds boneless shoulder venison roast

Nutrition Info

134.9 calories
carbohydrate: 5.8 g
cholesterol: 79.4 mg
fat: 2.3 g
fiber: : -
protein: 21.5 g
saturatedFat: 0.9 g
servingSize: -
sodium: 2135.7 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 2 cups of water to a boil in a saucepan over high heat. Stir in the curing mixture, brown sugar, pickling spice, and garlic powder, stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in the spice mixture. Place the boneless venison into the brine, cover and refrigerate.

  2. Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.

  3. To cook, rinse the meat well, place into a large pot, and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and allow to rest for 30 minutes before slicing.

Recipe Yield

5 pounds of venison

Recipe Note

This is a delicious way to utilize the shoulders of deer or elk. The process takes a little time but is well worth it. The curing gets rid of the gamey flavor of the venison. You may add one tablespoon of pickling spice if desired for a more intense flavor.

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