corned venison
(2 ratings)
For all those who love venison, here is a recipe that is different to make. It tastes just like corn beef.
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(2 ratings)
prep time
45 Min
cook time
4 Hr 30 Min
Ingredients For corned venison
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2 - 3 lbbrisket, flask or shoulder roast
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2 qtspring water or distilled water
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1/2 ccanning & pickling salt
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1/2 cmortons tenderquick
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3 Tbspsugar
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1 jarmixed pickling spices
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2bay leaves, dried
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2 - 3cloves of garlic, minced
How To Make corned venison
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1Roll brisket or flank steak loosely and tie. Place in large heavy zip lock bag. In a stainless steel pan combine rest of ingredients and heat to boiling. Take off heat and let it get cool. Pour cooled brine over meat. Squeeze to remove air, then close bag.
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2Refrigerate 5 to 7 days, turning meat once to twice a day. Can go up to one week.
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3After brining is done, rinse meat with cold water. To prepare corned meat, place in dutch oven. Cover with cold water and heat to boiling; drain.
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4Cover again with cold water, heat to boiling, reduce heat and cover. Simmer until tender, 3 1/2 to 4 1/2 hours. Crock pot could be used for this step. Can add carrots, onions, potatoes and cabbage during the last 1/2 hour of cooking time.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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