HOMEMADE CORNED VENISON - BRINED
This takes days to marinate but it so worth the wait~ the best way to eat some of those tougher cuts of venison leg roasts!
Provided by Beth Neels
Categories Main Course
Time P6DT22h50m
Number Of Ingredients 15
Steps:
- Bring the 2 cups of water to a boil in a medium saucepan. Stir in the dry ingredients and stir until dissolved. Recipe for Homemade Pickling Spice.
- Pour the 6 cups of water into a large container and then stir in the pickling mixture. Place the venison into the the brine. Cover and refrigerate.
- The length of time needed for the venison to brine all the way through, depends on the thickness of the cut. Morton's® suggests 5 days for every 2 inches of thickness. So, if your roast is 4" thick, it will take 10 days to brine all of the way through! I brined the bottom butts for about 14 days to achieve the entire thickness was cured. The largest top rounds took about 21 days.
- For instructions to cook the venison, see here.
- Here is where to find the Morton's® Tender Quick®
- Mix all ingredients in small bowl. Rub all over the surface of the roasts. Place roasts in a container or a sealable bag and place in the refrigerator. Cure for 5 days per 2 inches of meat thickness. Turn meat over once per day. Takes at least 5-7 days, for small roasts. Up to 21 days for larger roasts.
- Once corned, meat must be rinsed off and cooked thoroughly.
- For instructions to cook the venison, see here.
Nutrition Facts : ServingSize 1 lb, Calories 1365 kcal, Carbohydrate 30 g, Protein 146 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 538 mg, Sodium 339 mg, Fiber 1 g, Sugar 26 g
CORNED VENISON
So obviously this recipe works with all cervids, antelope, deer, moose, elk, etc. It will also work with beef and lamb, of course, but also bear and even pork -- where the effect is essentially a boiled ham.
Provided by Hank Shaw
Categories Cured Meat Main Course
Time 3h20m
Number Of Ingredients 13
Steps:
- Add everything but the roast to a pot and bring it to a boil. Turn off the heat and cover, then let it cool to room temperature while covered. This will take a few hours. Meanwhile, trim any silverskin you find off the roast. Leave the fat. Once the brine is cool, find a container just about large enough to hold the roast, place the meat inside and cover with the brine. You might have extra, which you can discard.
- Make sure the roast is completely submerged in the brine; I use a clean stone to weigh the meat down. You can also just flip the meat every day. Cover and put in the fridge for 5 to 7 days, depending on the roast's size. A 2-pound roast might only need 4 days. The longer you soak, the saltier it will get -- but you want the salt and nitrate to work its way to the center of the roast, and that takes time. Err on extra days, not fewer days.
- After the alloted time has passed, you have corned venison. To cook and eat, rinse off the meat, then put the roast in a pot just large enough to hold it and cover with fresh water. You don't want too large a pot or the fresh water will leach out too much flavor from the meat -- it's an osmosis thing. partially cover the pot and simmer gently -- don't boil -- for at least 3 hours and up to 5 hours. The meat itself will be cooked in an hour or less, but you want the sinews and connective tissue in the roast to soften and that takes time.
- Eat hot or cold. It is absolutely fantastic with good mustard and some sauerkraut on a sandwich.
Nutrition Facts : Calories 32 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 4725 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CORNED VENISON
For all those who love venison, here is a recipe that is different to make. It tastes just like corn beef.
Provided by Goldie Barnhart
Categories Wild Game
Time 5h15m
Number Of Ingredients 8
Steps:
- 1. Roll brisket or flank steak loosely and tie. Place in large heavy zip lock bag. In a stainless steel pan combine rest of ingredients and heat to boiling. Take off heat and let it get cool. Pour cooled brine over meat. Squeeze to remove air, then close bag.
- 2. Refrigerate 5 to 7 days, turning meat once to twice a day. Can go up to one week.
- 3. After brining is done, rinse meat with cold water. To prepare corned meat, place in dutch oven. Cover with cold water and heat to boiling; drain.
- 4. Cover again with cold water, heat to boiling, reduce heat and cover. Simmer until tender, 3 1/2 to 4 1/2 hours. Crock pot could be used for this step. Can add carrots, onions, potatoes and cabbage during the last 1/2 hour of cooking time.
CORNED VENISON
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.
Provided by Emily Tisdale
Categories Meat and Poultry Recipes Game Meats Venison
Time P5DT4h50m
Yield 20
Number Of Ingredients 7
Steps:
- 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 Facts : Calories 134.9 calories, Carbohydrate 5.8 g, Cholesterol 79.4 mg, Fat 2.3 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 2135.7 mg, Sugar 5.4 g
CORNED VENISON
Excellent tasting, easy way to do something different with a venison roast. Tastes just like corned beef.
Provided by Tracy Smith
Categories Deer
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all dry ingredients and rub on roast.
- Place roast in ziplock bag and refrigerate.
- Allow to cure 5 days per 2 inches of meat, turning bag once a day.
- Cure at least 5-7 days.
- Place roast in kettle and boil 3-4 hours or until tender.
Nutrition Facts : Calories 271.5, Fat 6.1, SaturatedFat 1.5, Cholesterol 40.9, Sodium 2, Carbohydrate 4.9, Fiber 0.5, Sugar 3.4, Protein 49.1
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