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.

That sounds great! I've corned beef, I haven't used the wet brine method though. I wanted to add a tip for those who find it too salty, I do this with bacon and other meats I've cured...
Do a fry test on a small piece and if it's too salty, soak it in fresh ice water for 30 min. and test again, repeat untill satisfied....
Then, next time cut back on the Canning salt, the Tender Quick has quite a bit of regular salt in it already, the nitrate/nitrites in the tender quick do the curing and the extra salt added is only for taste.
I will try this soon!

Sounds good, Mark.