A few weeks ago, my good friend Trisha mentioned they were making corned bear. We were intrigued by this new approach at using up wild game, so we decided to try a corned venison recipe. I LOVE corned beef, and I really don't care for venison, but when you combine the two - voila!
Calvin and I will be doing this with our venison from now on. It is the best tasting venison recipe I've had to date. If you like corned beef, then you'll surely like this recipe. I'm sure this would work well for moose or elk as well.
"This is a delicious way to utilize the shoulders of deer or elk."
INGREDIENTS:
2 cups water
6 tablespoons curing mixture
(e.g., Morton® Tender
Quick®)
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.
