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
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
CORNED VENISON
This is a corned brisket recipe that my family enjoys. I use either venison roast or goose breast, or sometimes both! I make this every St. Patrick's Day to use in a boiled dinner served with green beer! YUM! The meat turns nice and pink, just like the store bought brisket!
Provided by JustJan
Categories Wild Game
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all brine ingredients and bring to a boil.
- Cool.
- Pour over roast(s) in a non-metal container.
- Cover and refrigerate in brine for 4 - 5 days, shaking or turning daily.
- Rinse WELL.
- Cover with water and simmer 3 - 4 hours or until tender.
- *Basically, cook as you would any corned brisket. I add vegetables for boiled dinner about the last 30 minutes or so of cooking time.
Nutrition Facts : Calories 445.1, Fat 10.1, SaturatedFat 2.4, Cholesterol 68.1, Sodium 9437.5, Carbohydrate 7.2, Sugar 6.3, Protein 81.4
CORNED VENISON
Make and share this Corned Venison recipe from Food.com.
Provided by CAROLE HAYWARD
Categories Deer
Time P10D
Yield 10 sandwitches, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat to boiling.
- Remove from heat and cool.
- place in a ziplock bag remove the air, zip closed.
- Put in refrigerate for 5 days turning every day.
- Cook for 1/2 hour in pressure cooked or boil for 3-4 hours until tender.
- Makes great Venison Reuben Sandwiches.
Nutrition Facts : Calories 294.6, Fat 5.4, SaturatedFat 2.1, Cholesterol 190.4, Sodium 9529.4, Carbohydrate 6.7, Sugar 6.3, Protein 51.4
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