Corned Venison Recipe By:Emily Tisdale

• Prep
  5 m
• Cook
  4 h 15 m
• Ready In
  5 d 4 h 50 m

"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."

Ingredients

• 2 cups water
• 6 tablespoons sugar-based curing mixture (such as Morton(R) Tender Quick(R))
• 1/2 cup brown sugar
• 4 1/2 teaspoons pickling spice

 

• 1 tablespoon garlic powder
• 6 cups cold water
• 5 pounds boneless shoulder venison roast

Directions

1. 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.
2. Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.
3. 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.