CORNED VENISON
Updated: Sep 3
Corned venison may just be one of the best and easiest to prepare wild game meals there is. How else can you make a top-notch meal by simply dropping it into a brine for a few days and then simmering?
There isn't anything to be intimidated by when making corned venison. You just need to pick a cut that has a decent amount of connective tissue to lessen the risk of drying out the meat.
And if you like the idea of corned venison but are looking for a little smoker flavor, try my venison pastrami.
CUTS TO CONSIDER
My favorite deer cuts for corning are shoulders, ball or football roasts, necks, and shanks. Some cuts may take a little longer to become tender, but they are all worth it.
With deer necks, it's best to de-bone them if you're worried about CWD. Even if you're not concerned, it's a good idea to remove them if you're looking to slice it and make sandwiches.
SERVING SUGGESTIONS
Corned venison is excellent served warm with stewed potatoes, rice, cabbage and sauerkraut. Served cold, I like it either shaved thin or shredded between two slices of bread to make an epic sandwich. You can keep it basic with cheese, mustard and pickles or go outside of the box a little like I did with the sandwich pictured here.
WHAT TO DO WITH LEFTOVERS
This corned venison will keep in the refrigerator for up to one week in an airtight container. It also freezes well for up to one month.
Let the frozen meat thaw in your refrigerator overnight before eating or reheating.
Looking for venison recipes? These are a few of my favorites:
The Ultimate Venison Recipe Collection
Lastly, if you try this corned venison recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you've made.
CORNED VENISON
Yield: Varies depending on cut
Brine Time: 3 to 5 days
Cook Time: 3 to 5 hours
Author: Larry White
INGREDIENTS
venison (roast, neck, shanks or shoulder)
For the Brine
1 gallon of water
2 cups or 450 grams kosher salt
1/2 cup sugar
1 tablespoon plus 2 teaspoons pink salt (instacure # 1)
2 tablespoons pickling spice (store bought or see below)
4 garlic cloves, chopped
Homemade Pickling Spice
(Use 2 tablespoons of this mixture for the recipe)
2 tablespoons black peppercorns
2 tablespoons mustard seeds
1 tablespoon ground mace
2 tablespoons coriander seeds
2 tablespoons whole cloves
1 tablespoon ground ginger
2 tablespoons allspice berries
1 tablespoon hot red pepper flakes
2 cinnamon sticks, crushed
20 bay leaves, crushed
DIRECTIONS
Place all of the brine ingredients in a large pot and bring to a simmer. Stir until the salt and sugar have dissolved. Remove the brine from the heat, let come to room temperature and then place in the refrigerator to thoroughly chill.
Place the venison into the brine and put a plate on top to keep the meat fully submerged. Place in the refrigerator and brine for 3 to 5 days.
Remove the venison from the brine, rinse under cold water.
Place the meat into a pot just large enough to hold it and cover with water. Be sure not to overfill the pot as it can overflow while cooking.
Bring to a boil and then reduce to a simmer. Cover and cook at a low simmer until the meat is fork tender. This can take between 3 and 5 hours depending on which cut you are using. Make sure that the water level is above then venison during the cooking process. If it becomes low, add whats need to cover the meat.
