0 0
Corned Venison

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Corned Venison

Directions

Share

Ingredients :

  • 2 cups water
  • 6 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
  • ½ cup brown sugar
  • 4 ½ teaspoons pickling spice
  • 1 tablespoon garlic powder
  • 6 cups cold water
  • 5 pounds boneless shoulder venison roast
  • Methods :

  • 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.
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Red Velvet Cookies
    next
    Japchae
    previous
    Red Velvet Cookies
    next
    Japchae

    Add Your Comment