Corned Venison

Corned Venison

Corned Venison

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.”

Ingredients

  • 2 cups water
  • 6 tablespoons sugar-based curing mixture (such as Morton(R) Tender Quick(R))
  • 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

  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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