Hank Shaw Corned Venison Recipes

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CORNED VENISON



Corned Venison image

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

1/2 gallon water
1/2 cup kosher salt
1/3 cup sugar
1/2 ounce Instacure No. 1 ((sodium nitrite))
1 tablespoon cracked black pepper
1 tablespoon toasted coriander seeds
6 bay leaves, (crushed)
1 tablespoon mustard seeds
1 tablespoon dried thyme
1 teaspoon caraway seeds
1 cinnamon stick
5 chopped garlic cloves
A 3 to 5 pound venison roast

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



Corned Venison image

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

2 cups water
6 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
½ cup brown sugar
4 ½ teaspoons pickling spice
1 tablespoon garlic powder
6 cups cold water
5 pounds boneless shoulder venison roast

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

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