Thread: Corned Venison

For all you deer hunters out there thought I would pass this on! It is my favorite thing to do with fresh deer that I am butchering. Just put one in the crock pot for tonight! I know it ought to be under recipes but thought some of you deer hunters may not see it!


Corned Venison `
2 qt. –Water
3 ea. - Garlic cloves
3 TB – Sugar
3 ea. – Bay leaves
6 ea. – Peppercorns
2 TB – Pickling spice
¼ C. – Canning salt(Salt)
¼ C. – Tender Quick(Morton’s)
3 lb. – Venison(solid cuts deboned)

Directions
Bring all ingredients except venison to a boil, remove from heat and cool. Put mixture in 1- gallon freezer bag and add 3-lb. roast. Squeeze air from bag and seal. Refrigerate for 5-7 days, turning daily. When ready, remove and drain liquid, I rinse well as it can be a little to salty, then cook in fresh water with a tbs of pickling spice. Cook like you would normally cook corned beef. I either boil it, or put in a crock pot with veggies. It also can tend to be a little dry as there is no fat, I usually add a chunk of beef fat when cooking. You can also freeze for later use, remove excess liquid before freezing.

Sounds good, Mark.