Corned Venison Recipe

Corned Venison Recipe

This is an old family corned venison recipe that I have modified through the years. It is a favorite of family and guests time and time again. Excellent sliced on rye for sandwiches, really good after it sits overnight in the fridge too.

Ingredients

• 3 tbsp sugar
• 4 bay leaves, crushed
• 1/2 cup pickling salt
• 1/2 cup tenderizing salt
• 1 tbsp peppercorns, cracked
• 1 tbsp coriander seeds, toasted
• 1 tbsp red pepper flakes
• 1 tbsp dried thyme
• 1 tsp caraway seeds
• 3 minced garlic cloves
• 2 quarts water
• 3-5 pound venison roast (skinned)

Directions

1. For the brine, mix everything except the venison roast in a large pot. Combine the ingredients and bring to a boil for roughly 2 minutes, then cool (this may take a few hours).
2. Put the roast in a sealed container
3. Submerse the meat all the way in the brine; Put sterile rock on top to ensure it’s submerged.
4. Marinate small cuts of meat (2.5 lbs) for one week and large cuts (5 lbs) for about 10-12 days.
5. Drain the brine solution and wash with fresh water.
6. Cover the meat with fresh water.  Simmer on the stove for 3 to 5 hours, depending on the size of the roast.
7. Very tasty hot or cold. You will probably eat too much!  Let us know what you think of this corned venison recipe.