Tasty Recipes: Corned Venison

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Corned Venison

"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® 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

Instructions :

Prep : 5M	Cook : 20M	Ready in : P5D

• 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.

Notes :

• 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.
• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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