Corned Venison Recipe

No Photo

Have you made this?

 Share your own photo!

Corned Venison

Sherry Day

By
@SherryLynne

For your favorite yooper!


Featured Pinch Tips Video

Rating:

Serves:

4

Prep:

15 Min

Cook:

5 Hr

Ingredients

2 to 3 lb
venison brisket, flank or shoulder roast, up to one inch thick
2 qt
spring water or distilled water
1/2 c
canning and pickling salt
3 Tbsp
sugar
2 Tbsp
mixed pickling spice
2
bay leaves
8
whole black peppercorns
1 or 2
cloves of garlic, minced

Directions Step-By-Step

1
Roll brisket or flank loosely and tie. Place in a large glass mixing bowl or a large oven cooking bag.
2
In a glass or enamel saucepan, combine remaining ingredients. Heat just to boiling.
3
Remove from heat and cool
4
Pour cooled brine over meat. Cover bowl with plastic wrap or, if using oven cooking bag, squeeze the bag to remove air, then twist neck of bag and seal.
5
Refrigerate for 5 days, turning meat occasionally.
6
Drain and rinse meat with cold water.
7
To prepare corned meat, place in a dutch oven, cover with cold water, and heat to boiling.
8
Drain. Cover with cold water. Heat again to boiling.
9
Reduce heat, cover and simmer until tender, approximately 3 1/2 to 4 1/2 hours.

About this Recipe

Hashtag: #venison