I may have missed St. Patrick’s Day, but this Corned Venison recipe is great all year round!
This recipe has taken some perfecting. My husband actually started trying to make his own corned venison recipe about a year ago. It was never bad but never quite hit the mark. I love him for trying. I asked him what he did, what ingredients he used, etc. I took that, did my own research on traditional Corned Beef recipes and made the changes I thought would be good. I am here today to share what I found! Because man is it goooooood!
The key to Corned Venison is the brine. You have to have a good brine and the patience to let it sit to get a great flavor!
Another thing that takes corned venison to the next level is having a LEM Mighty Bite 8 1/2 Meat Slicer. Of course you can slice it yourself, but having the thin deli like meat takes this recipe to the next level!
This recipe is great warm or cold. By itself, in a hash, on a Reuben, you name it!
I hope y’all enjoy this Corned Venison recipe as much as my family did! ENJOY!
- Tupperware large enough to hold brine and roast
- 1.5 lb venison roast silver skin removed
- 1/4 tsp beef better than bouillon
- 1 qt water
- 1/4 C brown sugar
- 1/4 C salt
- pink curing salt according to package
- 1/2 T black peppercorns
- 1 tsp coriander
- 3 bay leaves crushed
- 3 cardamon pods
- 1/2 T mustard seeds
- 1/2 T red pepper flakes
- 1/2 T thyme leaves
- 1/2 tsp ground ginger
- 1/2 stick cinammon
- Add all brine ingredients to a pot and bring to a boil. Lower to a simmer and cook until salt and sugar have dissolved.
- Turn off heat and cover. Bring to room temperature. I speed this process up by putting it in the fridge.
- Once cooled, place roast in a Tupperware large enough to hold it and the brine.
- Make sure roast is covered. I used a spoon to hold mine down. Any extra brine can be tossed. Cover and place in ridge for 6 days.
- Flip meat on third day (or every day). The longer the roast is in the fridge, it will get saltier, but you want the brine to penetrate all the way to the center of the roast.
Cook Corned Venison
- Once the roast is done brining, remove roast from brine and discard brine. Gently rinse the roast to remove the salty brine. Any seasonings still attached to the meat are fine. We just want the excess saltiness washed away.
- Place roast in a stock pot just large enough to hold roast and water to cover it. Just cover with water. Add beef bouillon. Partially cover the pot with a lid and bring water to a SIMMER.
- Cook for 2-3 hours. Watch the water level to make sure roast stays covered.
- Remove the meat from the water and allow to cool.
- Using the LEM Mighty Bite 8 1/2 Grinder, slice your meat as thinly as possible.
- Serve on Reuben, hash, by itself, etc! ENJOY!