Corned Venison - cooking recipe

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
Preparation
    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.

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