Easy Corned Venison Recipe
If you’ve never made your own corned venison before, you need to try it! With a few ingredients and these easy-to-follow directions, you’ll discover how simple it is to brine your own wild game meat at home.
Print RecipeBrined for days and cooked for hours, corned beef has been a St. Patrick’s Day staple forever, but when done properly you will be hard-pressed to tell the difference between corned beef and corned venison or other game meats. Using wild game offers a healthy alternative to this holiday favorite as the meat is much leaner and does not have any added hormones or preservatives.
How long you brine your meat depends on the thickness of the cut. If you have a large piece of venison, consider cutting it in half to reduce the brining/pickling time. The brining process is complete when you can cut the meat in half and it is no longer gray in the center. If it is gray – put it back in the brine.
Yield: 1 (3- to 5-) pound venison roast
Total time: 5-7 days
Ingredients:
- 3 to 5 pounds of venison roast trimmed of all silver skin and gristle
- 3 ½ quarts water
- 1 packet Hi Mountain Jerky Cure
- 1 packet Hi Mountain Jerky Seasoning
- 3 teaspoon sugar
- 2 bay leaves
- ¾ cup pickling salt
- ¼ cup pickling spice
Directions:
- Combine all ingredients, except for the meat, into a large pot and bring to a boil. Remove from the heat and allow the liquid to cool completely.
- Place meat into a non-metallic container (glass, plastic, zip-lock) and pour the brine over to cover completely. Place in refrigerator for 5-7 days.
- Remove meat from brine and rinse under cold water.
- Put rinsed meat in a large pot and cover with cold water. Bring to a boil. Reduce heat and simmer for 3-4 hours or until meat is very tender.