Reviewed: 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.

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28 users found this review helpful

Reviewer:

funnysox

Reviewed: Dec. 10, 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.

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23 users found this review helpful

Reviewer:

glenn

Home Town: Fayetteville, North Carolina, USA

Living In: Orlando, Florida, USA

Reviewed: Oct. 7, 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.

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Reviewer:

RickDOVEROHIO

Reviewed: 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!

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1 user found this review helpful

Reviewer:

NikkiP

Cooking Level: Expert

Home Town: Ketchikan, Alaska, USA

Reviewed: Dec. 15, 2011

This was outstanding ,lean corned venison, very tasty and didn't last long.... New favorite to make

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Reviewer:

Dude

Cooking Level: Professional

Reviewed: Nov. 26, 2011

I had no idea a venison roast would take to being corned so well. WOW!! Another great way to enjoy natures bounty. Our little blacktail don't have very big shoulder roasts so I did a rump roast and it came out great. Gave corned venison for X-mas presents last year and will be doing the same.

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Reviewer:

TKinAK

Reviewed: 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!

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Reviewer:

Jeff

Reviewed: Dec. 2, 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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Reviewer:

Aili

Reviewed: Oct. 8, 2012

My husband's a hunter. It's hard for me to find recipes to use with what he brings home. I'm not crazy about game. I always keep the recipes that "fool" me into forgetting that I'm eating: deer, fish, bear, elk, etc. This recipe is awesome! I was skeptical about what this brine would really do. TRY IT! So tender and yummy! We put it on sandwiches w/swiss or provolone cheese and then grill the bread. Sooooo yummmmy!

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