How to Make Corned Venison - A Step-by-Step Guide

When it comes to making the most out of your hunting season, venison is a delicious and versatile meat that can be used in a wide variety of recipes. One of the lesser known ways to prepare venison is by corning it, which involves brining the meat in a flavorful mixture of spices and seasonings. Corned venison is a great way to preserve and enhance the natural flavors of the meat, creating a tender and tasty dish that can be enjoyed in a multitude of ways.

This recipe for corned venis...

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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

Information

  • Prep Time: 5 mins
  • Cook Time: 4 hrs 15 mins
  • Additional Time: 5 days 30 mins
  • Total Time: 5 days 4 hrs 50 mins
  • Servings: 20
  • Yield: 5 pounds of venison

  • 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.
  • Nutrition

    135 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 79mg
    • Sodium: 2136mg
    • Total Carbohydrate: 6g
    • Total Sugars: 5g
    • Protein: 22g
    • Vitamin C: 0mg
    • Calcium: 14mg
    • Iron: 3mg
    • Potassium: 251mg