Corned Venison Recipes Recipe For Lasagna

CORNED VENISON

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.

CORNED BEEF CASSEROLE

Steps:

• In a large bowl, mix together the macaroni, cheese, onion, green bell pepper, corned beef, soup, milk and peas.
• Place this in a lightly greased 9x13 inch baking dish and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Allow dish to come up to room temperature.
• Bake in preheated oven for 1 hour.

REUBEN LASAGNA

Steps:

• Preheat oven to 350°F.
• Combine kraut (chopped) and corned beef.
• In another bowl, combine soup, dressing, milk, onion, and mustard; mix well.
• Spread 1/3 of the sauce onto a 9x13-inch pan.
• Place 3 lasagne noodles on top.
• Top with 1/3 of the meat mixture.
• Repeat layers twice.
• Sprinkle with the cheese.
• Mix the bread crumbs and the butter and sprinkle over the top.
• Bake covered 45 to 50 minutes.
• Let it set awhile before serving.
• Yummy!

HOMEMADE CORNED VENISON - BRINED

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.

VENISON LASAGNE (OR BEEF)

Steps:

• Cook lasagne noodles according to package directions. Drain and set aside.
• For meat sauce: In a large saucepan or skillet, scramble-fry meat, onion, and garlic until meat is brown and onion is tender. Drain fat (if you're using venison, there likely won't be any -- that's my little plug for venison!).
• Stir in crushed tomatoes, tomato sauce and paste and seasonings. Bring to a boil.
• Cover and simmer for 15 minutes, stirring occasionally.
• For Cheese Filling: Combine egg, cottage cheese, 1/4 cup Parmesan cheese, and parsley.
• Layer half lasagne noodles in a lightly greased 9x13 pan. Spread with half the meat sauce and then half the cheese filling. Repeat layers.
• Sprinkle remaining Parmesan cheese on top and additional grated mozzarella, if desired.
• Bake at 375F for 30-35 minutes and let stand 10 minutes before serving.

CORNED VENISON

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.