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corned venison recipe

CORNED VENISON

Author: Larry White
5 from 3 votes
Print Recipe Pin Recipe
Course Main Course
Cook Time5 hours
Brine Time72 hours

Ingredients 

For the Meat

  • venison (roast, neck, shanks or shoulder)

For the Brine

  • 1 gallon of water
  • 2 cups (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

For the Homemade Pickling Spice ( Use 2 tablespoons for 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

Instructions

  • 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 large pot and cover with water. Be sure not to overfill, as the pot 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 what's needed to cover the meat.
  • For the juiciest product, let the venison cool to room temperature in the cooking liquid and place it in the refrigerator overnight. The next day, warm on the stovetop until just heated through.

NOTES

Slow Cooker Option: Using a crockpot is an excellent way to cook your corned venison. Place in your slow cooker, cover with water, and cook over low heat until fork-tender. This will take anywhere between 8 and 12 hours, depending on what cut you are using.
Pickling Spice: You can use store-bought pickling spice instead of making the homemade version in this recipe.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!