Corned Venison

SUBMITTED BY: Emily Tisdale

"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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PREP TIME	5 Min
COOK TIME	4 Hrs 15 Min
READY IN	5 Days 4 Hrs 50 Min
Original recipe yield 5 pounds of venison

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups water
6 tablespoons curing mixture (e.g., Morton® Tender Quick®)
1/2 cup brown sugar
4 1/2 teaspoons pickling spice
1 tablespoon garlic powder
6 cups cold water
5 pounds boneless shoulder venison roast

DIRECTIONS

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.

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.