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
PICKLING CORNED BEEF
Make and share this Pickling Corned Beef recipe from Food.com.
Provided by Tonkcats
Categories Meat
Time P12DT1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place brisket in large pot, add brown sugar, pickling spices, salt, saltpeter, bay leaves and water.
- Bring to boil 5 minutes.
- Let stand overnight to cool.
- Place in 5 gallon crock with cooled mixture. Add sliced garlic; liquid enough to cover meat. Put a board and stone on top beef.
- Keep submerged.
- Place cheesecloth across top of crock.
- Tie down.
- Put lid on.
- Leave enough space between lid and cloth for air.
- At end of 12 days place meat in cold water for 1 hour.
- Remove meat. Wipe well.
Nutrition Facts : Calories 357, Fat 16.7, SaturatedFat 5.9, Cholesterol 140.6, Sodium 26645.6, Carbohydrate 1.4, Sugar 1.3, Protein 47
OPEN-FACE CORNED BEEF AND CHEESE SANDWICHES WITH PICKLED ONIONS
Kind of a long title for a simple sandwich but it perfectly describes what this sandwich is all about. Perfect for St. Patricks Day, or whenever you crave this tasty comfort food. You can make the pickled onions several days ahead, they keep fine in the fridge.
Provided by Hey Jude
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine onion, vinegar, water, sugar and red pepper flakes in a small bowl; cover and refrigerate until needed.
- Heat broiler; drain onions.
- Spread thin layers of mayonnaise and mustard on bread slices; top with a portion of drained onions; top with corned beef and cheese.
- Broil 6-8 inches from heat until sandwiches are heated through and cheese is melted, about 3 minutes.
Nutrition Facts : Calories 138.4, Fat 8.1, SaturatedFat 2.7, Cholesterol 41.6, Sodium 482.9, Carbohydrate 8, Fiber 0.2, Sugar 6.9, Protein 7.8
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
PICKLED CORNED BEEF ROAST
Have you ever baked a corned beef? It frees up a lot of needed space on the stove before Yom Tov. Serve with your favorite mustard. READ MORE
Provided by Recipe By Dining In
Categories Mains
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees Fahrenheit. Spray deep nine- x 13-inch pan with cooking spray.
- Mix mustard, paprika, and brown sugar in a small bowl. Rub into roast. Smear one tablespoon honey onto each side.
- Wrap well in silver foil. Place into large pan and cover well. Bake at 325 degrees Fahrenheit for three to three and a half hours. Cool, slice, and store in gravy.
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CORNED VENISON HEART - FORAGER CHEF
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5/5 (1)Category Appetizer, Breakfast, SnackCuisine American
- Toast the spices over low-medium heat until aromatic then wrap in cheesecloth for easy removal (optional). Bring the spice bouquet and the brine ingredients to a simmer, then chill until cooled completely to room temperature.
- Add the halved venison heart(s) to the brine and store in a container so that the heart is completely submerged, using weights like plates to hold it underneath the brine if needed to ensure proper infusion. Refrigerate the hearts in brine. Allow the heart to cure in the brine for at least 5 days, making sure to turn the pieces of heart around here and ther to promote penetration.
- To cook, remove the hearts from the brine, discard the brine. Combine the carrot, onion, celery, garlic and ginger and the heart and cover with water.
- Bring the mixture to a simmer, then turn the heat down low and cook gently for 1.5 hours, or until the heart is tender.
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5/5 (12)Calories 148 per servingCategory Entree, Main Course
- Start slow cooker on high, once the liquid is bubbling, reduce heat to low. Cook on low for about 5 hours (depending on the size of the roast) until venison is very tender. (About 185°F internal temperature)
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- Combine 1 cup water, peppercorns, and the next 6 ingredients (peppercorns through garlic) in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and brisket; seal. Refrigerate 3 days, turning bag occasionally. Remove brisket from bag, and discard brine. Pat brisket dry with paper towels.
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