Recipe 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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sugar-based curing mixture (such as Morton® Tender Quick®)
4 1/2 teaspoons
boneless shoulder venison roast
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.
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.
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.
I have made this 3 times. It is a great way to use venison roast. We make Reuben sandwiches with it. yummy!
This is the best venison recipe that I have ever eaten.
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!
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.
This was outstanding ,lean corned venison, very tasty and didn't last long....
New favorite to make
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 20
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