Corned Venison

Corned Venison

13 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    4 h 15 m
  • Ready In

    5 d 4 h 50 m
Emily Tisdale
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.”

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Ingredients

Adjust Servings

Original recipe yields 5 pounds of venison

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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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Reviews (13)

Rate This Recipe
funnysox
32

funnysox

This was easy, and when I got done it tasted almost like corned beef! It was amazing. I used it to make corned venison sandwiches. I would use it any way you would use corned beef.

glenn
28

glenn

Very good recipe I have made corned venison for years with almost the same recipe.If you add salt peter the color will be neer the same as store bought corned beef.Use this same recipe then smoke the corned venison and you now have venison pastrami.

RickDOVEROHIO
16

RickDOVEROHIO

Used this last year for first time. Will use it every year !!! I made three roasts, no time to cook them so wrapped and froze. Gave to my son a few weeks later. Only got a spoon full!!!!! from the first one he made,him and his friends ate the rest. I think you will love this ,if you like corn beef.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 135 cal
  • 7%
  • Fat
  • 2.3 g
  • 3%
  • Carbs
  • 5.8 g
  • 2%
  • Protein
  • 21.5 g
  • 43%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 2136 mg
  • 85%

Based on a 2,000 calorie diet

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