Corned Venison

Corned Venison Recipe

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Sherry Day


For your favorite yooper!


★★★★★ 1 vote

15 Min
5 Hr


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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
bay leaves
whole black peppercorns
1 or 2
cloves of garlic, minced

How to Make Corned Venison


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

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