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.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
Mix all dry ingredients and rub on roast.
Place roast in ziplock bag and refrigerate.
Allow to cure 5 days per 2 inches of meat, turning bag once a day.
Cure at least 5-7 days.
Place roast in kettle and boil 3-4 hours or until tender.
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
tbsp sugar. Rub over venison then cover and chill overnight
alf.
Meanwhile, tie the venison with kitchen string at 1
Marinate the venison in the wine, carrots, onion,
Keep warm.
For the venison, heat 1 tbsp oil in
ogether then rub into the venison. Lay the bacon slices on
ntil tender.
Put the venison in a roasting pan and
Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
Yield: 6 servings (each about 1 1/4 cups).
easpoon olive oil.
Pat venison dry with a paper towel
Wash corned beef under cold water and
nder cold running water. Place corned beef, peppercorns, onion, cloves and
arrots to slow cooker. Place corned beef on top of vegetables
Season the venison with plenty of pepper and
Season the venison with plenty of black pepper
o 350\u00b0F. Season the venison with salt and pepper. Heat