Corned Venison Recipe - Allrecipes.com
Corned Venison Recipe
  • READY IN 5+ days

Corned Venison

Recipe by  

"This is a delicious way to utilize the shoulders of deer or elk. The process takes a little time but is well worth it. The curing gets rid of the gamey flavor of the venison. You may add one tablespoon of pickling spice if desired for a more intense flavor."

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Ingredients Edit and Save

Original recipe makes 5 pounds of venison Change Servings
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  • PREP

    5 mins
  • COOK

    4 hrs 15 mins
  • READY IN

    5 days 4 hrs 50 mins

Directions

  1. 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.
  2. Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.
  3. 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.
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Footnotes

  • Cook's Note
  • You may freeze uncooked corned venison by placing the desired amounts in vacuum sealable bags. Do not rinse meat before freezing, but remove excess liquid before sealing.
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Reviews More Reviews

Jan 14, 2009

This was easy, and when I got done it tasted almost like corned beef! It was amazing. I used it to make corned venison sandwiches. I would use it any way you would use corned beef.

 
Dec 13, 2010

Very good recipe I have made corned venison for years with almost the same recipe.If you add salt peter the color will be neer the same as store bought corned beef.Use this same recipe then smoke the corned venison and you now have venison pastrami.

 

15 Ratings

Oct 11, 2010

Used this last year for first time. Will use it every year !!! I made three roasts, no time to cook them so wrapped and froze. Gave to my son a few weeks later. Only got a spoon full!!!!! from the first one he made,him and his friends ate the rest. I think you will love this ,if you like corn beef.

 
Dec 02, 2013

I use the brine recipe and then make venison pastrami. After the 5 days, rinse the meat under cold water, pat dry. Use your hands to smear the roast with whole grain mustard. Shake on an even coating of ground black pepper and then a little granulated onion. Place the roast in a pan and then in a smoker at 275 degrees. I use hickory wood to smoke mine. The juices that gather in the pan will help keep it moist, add a little water if it starts to dry out in the pan while smoking. 4 to 5 hours until the internal temp is 165 degrees pull it out and let it rest 20 minutes. Thinly slice and enjoy

 
Jan 13, 2013

I have made this 3 times. It is a great way to use venison roast. We make Reuben sandwiches with it. yummy!

 
Oct 08, 2013

This is the best venison recipe that I have ever eaten.

 
Mar 13, 2013

Tried this last week...tastes just like corned beef!! I did the refrigeration out in the garage and with freezing temps, the center of the roast froze and didn't turn the red color. I'll be doing this again soon until I run out of venison!

 
Dec 02, 2012

A friend does this to the rump every year, and I just tried some. DELICIOUS! Like corned beef, but with no slimy gelatin. If we get a second deer this season, I will definitely do this! Saltpeter (a nitrate) will keep it pink, like store-bought corned beef, but it's not really good for you. I won't use it, the pink color is not important to me.

 

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Nutrition

  • Calories
  • 135 kcal
  • 7%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 2.3 g
  • 3%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 2136 mg
  • 85%

* Percent Daily Values are based on a 2,000 calorie diet.

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