ven to 350\u00b0F Place corned beef brisket in roasting pan
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.
pice mixture. Place the boneless venison into the brine, cover and
Place the meat in a pan with a cover.
Cover with water, salt and pepper to taste.
Bring to a boil and remove the scum from the water.
Reduce the heat and simmer for about 5 hours.
Add the vegetables and cook for an additional hour.
Serve the meat and vegetables together on a large platter.
large bowl.
Chop corned beef and green onions pretty
f crock pot.
Add corned beef brisket & onions.
Mix
an, place onions and carrots, corned beef with any liquid from
Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
Cook for about 2 hours, or until very tender.
Allow to rest in the water for about 20 minutes before slicing.
Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
Add margarine, garlic and wine together in skillet until melted.
Add sliced venison.
Saute on one side for 8 to 12 minutes.
Turn meat.
Place onions and peppers on top.
Cover skillet and simmer until almost all liquid is evaporated.
------------Selecting the corned beef brisket------------.
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Mix meats together.
In a seperate container mix dry ingredients thoroughly.
Combine meat and spices, mix thoroughly.
Add water.
Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
Can be stuffed into Medium Casings or used in bulk form depending on your recipe.
Venison and/or beef work very well for this recipe-cheaper cuts and
repped before cooking; Tastes best with fresh Venison tenderloins, same day type
vernight in fridge. It's best to marinate for 8 hours
f your corned beef before baking, please follow this recipe recommendations recipe#361142
Melt butter in frying pan.
Brown chops lightly on both sides. Put in ovenproof dish; set aside.
Using same butter in frying pan, saute mushrooms, onion and egg together with salt and pepper. Spoon equal amounts on top of each chop.
Bake in preheated 350\u00b0 oven, uncovered, for 30 minutes.
Sprinkle cheese on top and bake for another 10 minutes, or until cheese has melted.
(This recipe also works with pork chops.)
br>Open up the packaged corned beef and pour all of
Place chunks of venison into a shallow baking dish,
se with game.
This recipe can be doubled.
It
ake sandwiches).
For the corned beef, I find the biggest