Corned Venison

Goldie Barnhart


For all those who love venison, here is a recipe that is different to make. It tastes just like corn beef.


★★★★★ 2 votes

45 Min
4 Hr 30 Min


  • 2 - 3 lb
    brisket, flask or shoulder roast
  • 2 qt
    spring water or distilled water
  • 1/2 c
    canning & pickling salt
  • 1/2 c
    mortons tenderquick
  • 3 Tbsp
  • 1 jar(s)
    mixed pickling spices
  • 2
    bay leaves, dried
  • 2 - 3
    cloves of garlic, minced

How to Make Corned Venison


  1. Roll 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.
  2. Refrigerate 5 to 7 days, turning meat once to twice a day. Can go up to one week.
  3. After 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.
  4. Cover 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.

Printable Recipe Card

About Corned Venison

Other Tag: Quick & Easy

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