corned venison

How To Make corned venison

• 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.
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