Corned Venison

Corned Venison

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Sherry Day


For your favorite yooper!


★★★★★ 1 vote

15 Min
5 Hr


  • 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
  • 2 Tbsp
    mixed pickling spice
  • 2
    bay leaves
  • 8
    whole black peppercorns
  • 1 or 2
    cloves of garlic, minced

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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