Best Corned Venison Recipes

CORNED VENISON

Steps:

• Bring 2 cups of water to a boil in a saucepan over high heat. Stir in the curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in the spice mixture. Place the boneless venison into the brine, cover and refrigerate.
• Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.
• To cook, rinse the meat well, place into a large pot, and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and allow to rest for 30 minutes before slicing.

CORNED VENISON

Steps:

• Mix all dry ingredients and rub on roast.
• Place roast in ziplock bag and refrigerate.
• Allow to cure 5 days per 2 inches of meat, turning bag once a day.
• Cure at least 5-7 days.
• Place roast in kettle and boil 3-4 hours or until tender.

CORNED VENISON

Steps:

• 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.

CORNED VENISON

Steps:

• Add everything but the roast to a pot and bring it to a boil. Turn off the heat and cover, then let it cool to room temperature while covered. This will take a few hours. Meanwhile, trim any silverskin you find off the roast. Leave the fat. Once the brine is cool, find a container just about large enough to hold the roast, place the meat inside and cover with the brine. You might have extra, which you can discard. Make sure the roast is completely submerged in the brine; I use a clean stone to weigh the meat down. You can also just flip the meat every day. Cover and put in the fridge for 5 to 7 days, depending on the roast’s size. A 2-pound roast might only need 4 days. The longer you soak, the saltier it will get â€" but you want the salt and nitrate to work its way to the center of the roast, and that takes time. Err on extra days, not fewer days. After the alloted time has passed, you have corned venison. To cook and eat, rinse off the meat, then put the roast in a pot just large enough to hold it and cover with fresh water. You don’t want too large a pot or the fresh water will leach out too much flavor from the meat â€" it’s an osmosis thing. partially cover the pot and simmer gently â€" don’t boil â€" for at least 3 hours and up to 5 hours. The meat itself will be cooked in an hour or less, but you want the sinews and connective tissue in the roast to soften and that takes time. Eat hot or cold. It is absolutely fantastic with good mustard and some sauerkraut on a sandwich.

CORNED VENISON

Steps:

• Combine all brine ingredients and bring to a boil.
• Cool.
• Pour over roast(s) in a non-metal container.
• Cover and refrigerate in brine for 4 - 5 days, shaking or turning daily.
• Rinse WELL.
• Cover with water and simmer 3 - 4 hours or until tender.
• *Basically, cook as you would any corned brisket. I add vegetables for boiled dinner about the last 30 minutes or so of cooking time.

CORNED VENISON

Steps:

• 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.