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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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 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
I followed this recipe to a T up to the cooking method. I chose to cook mine in a slow cooker instead of the boiling method but only to play it safe. I have never boiled corned beef and didn't want to risk not liking it that way after I had spent 5 days "babysitting" it. This is an excellent way to use up venison that is taking space in the freezer. I still prefer beef over venison but that goes for all recipes and not just this one. If you are a hunter and you like corned beef, give this one a try. You won't be disappointed.
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!
I have made this 3 times. It is a great way to use venison roast. We make Reuben sandwiches with it. yummy!
* 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
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A simple, delicious way to enjoy tender venison with lots of flavorful gravy.
See how to make the official meal of St. Patrick’s Day.
Watch how to make this traditional St. Patrick’s Day dish.