corned venison

★★★★★ 1 Review
SherryLynne avatar
By Sherry Day
from Pinckney, MI

For your favorite yooper!

★★★★★ 1 Review
serves 4
prep time 15 Min
cook time 5 Hr

Ingredients For corned venison

  • 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
    sugar
  • 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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