CORNED VENISON

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Corned Venison image

Excellent tasting, easy way to do something different with a venison roast. Tastes just like corned beef.

Provided by Tracy Smith

Categories     Deer

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 8

4 -6 lbs venison roast (or two 3 lb. roasts)
5 tablespoons morton tender quick meat cure meat tenderizer
2 tablespoons brown sugar
1 tablespoon black pepper
1 teaspoon paprika
1 teaspoon bay leaf powder
1 teaspoon ground allspice
2 teaspoons garlic powder

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.

Nutrition Facts : Calories 271.5, Fat 6.1, SaturatedFat 1.5, Cholesterol 40.9, Sodium 2, Carbohydrate 4.9, Fiber 0.5, Sugar 3.4, Protein 49.1

*** Explore more Corned Venison Recipes »

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    #time-to-make     #main-ingredient     #preparation     #dietary     #wild-game     #meat

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