Corned Venison Recipe
Welcome to the world of tantalizing flavors and rich history with our corned venison recipe.
Equipment
- Large pot
- Knife
- Cutting board
Ingredients
- 2 pounds of venison roast
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 teaspoons pink curing salt (sodium nitrite)
- 1 tablespoon pickling spice
- 4 cloves of garlic, minced
- 2 bay leaves
- 10 cups of water
- 8 small red potatoes
- 4 large carrots
- 1 small cabbage
Instructions
- Begin the Brining Process: In a large pot, combine the kosher salt, brown sugar, pink curing salt, pickling spice, garlic, bay leaves, and water. Stir until the salt and sugar dissolve. This mixture forms your brine.
- Brine the Venison: Submerge the venison roast in the brine and refrigerate for 5-7 days. Turn it daily to ensure even curing.
- Cook the Venison: After brining, rinse the venison roast thoroughly. Place it in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for 3-4 hours until the meat is tender.
- Add Vegetables: About 30 minutes before the venison is done, add the potatoes, carrots, and cabbage to the pot. They will soak up the savory flavors of the meat.
- Serve and Enjoy: Once the venison is fork-tender and the vegetables are cooked, remove them from the pot, slice the meat, and serve. Don't forget the mustard or horseradish for an extra kick!