Corned Venison
Transform your wild game into a mouthwatering delicacy with this Corned Venison recipe. Perfectly seasoned with a blend of kosher salt, pickling spices, garlic, and aromatic bay leaves, this slow-cured and simmered venison roast is a unique twist on traditional corned beef. The brining process, which infuses the meat with complex flavors over 5-7 days, combines with a gentle simmer for tender, sliceable perfection. Ideal for hearty dinners or as a rich addition to sandwiches or salads, this recipe allows you to make the most of your venison supply while delivering a dish that's full of savory satisfaction. Whether you're a seasoned hunter or just a fan of exploring bold, rustic flavors, corned venison makes an unforgettable centerpiece for any meal.
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Recipe Information
Ingredients
- 4 pounds Venison roast
- 8 cups Water
- 1 cup Kosher salt
- 1 tablespoon Brown sugar
- 2 tablespoons Pickling spice
- 2 teaspoons Cure #1 (pink curing salt)
- 4 cloves Garlic cloves
- 3 Bay leaves
- 1 tablespoon Peppercorns
- 1 tablespoon Mustard seeds
Instructions
Start by preparing the brine. In a large pot, combine water, kosher salt, brown sugar, pickling spice, cure #1, crushed garlic cloves, bay leaves, peppercorns, and mustard seeds.
Heat the mixture over medium heat until the salt and sugar dissolve completely. Stir occasionally. Once dissolved, remove the pot from the heat and let the brine cool to room temperature.
Place the venison roast in a large, non-reactive container (such as a glass or food-grade plastic container). Pour the cooled brine over the roast, ensuring it is fully submerged. Use a weight or plate to keep the meat submerged if necessary.
Cover the container with a lid or plastic wrap and refrigerate for 5-7 days. Turn the roast daily to ensure even curing.
After curing is complete, remove the venison from the brine and rinse it thoroughly under cold water to remove excess salt and spices.
Place the venison in a large pot and cover it with fresh water. Optionally, add additional pickling spices, bay leaves, and garlic for extra flavor.
Bring the pot to a gentle boil and then reduce to a simmer. Cook for 2.5 to 3 hours, or until the venison is tender and easily slices with a knife.
Remove the corned venison from the pot and let it rest for 15 minutes before slicing against the grain.
Serve warm with your favorite accompaniments, or allow it to cool and use for sandwiches or salads. Enjoy!
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 18092 mg | 787% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1077 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
