Corned Venison - cooking recipe

Ingredients

2 quarts water
1/2 cup canning salt
1/2 cup Morton Tender Quick salt
10 peppercorns (don't ask me why not 12?)
3 tablespoons sugar
2 tablespoons pickling spices
1 -2 garlic clove
5 -6 lbs venison roast (or geese breast)

Preparation

Combine all brine ingredients and bring to a boil.
Cool.
Pour over roast(s) in a non-metal container.
Cover and refrigerate in brine for 4 - 5 days, shaking or turning daily.
Rinse WELL.
Cover with water and simmer 3 - 4 hours or until tender.
*Basically, cook as you would any corned brisket. I add vegetables for boiled dinner about the last 30 minutes or so of cooking time.