Believe it or not, this Corned Venison is so easy! You just need a couple of cheap items that you probably do not have in your pantry! If you are looking for great tasting venison recipes, this is certainly one of the best I have ever tried!
If you have never had venison or you think you don’t like it, it’s probably because a friend gave you some to try that he said was great. Instead of it being great, it was hideous! Dry, tough, too chewy! Yuck! Like any other new ingredient you use, it takes practice to learn how to cook venison so that it appeals to you!
This recipe is absolutely not anything like the afore mentioned venison! It is moist, juicy and more tender than a lot of corned beef I have eaten in my life! If you do not have access to venison, you can substitute beef.
Although it takes several days to corn the meat, it is not a very large time commitment.
Corned Venison – Brining Method
First of all, rinse the meat. Then put the 6 cups of water into a container large enough to hold your meat and the 8 cups of liquid.
Add the pickling spices with water to the container and then add your roasts. Don’t be too concerned if the meat is not totally covered. You will turn them once per day, until the process is complete.
Corned Venison – Dry Rub Corning Method
Alternately, you can make a dry rub, instead of the brine to corn the venison or beef. Mix the pickling salt and spices well.
Place the meat in a container large enough to accomodate them. Sprinkle both sides liberally. Rub the spices into the meat. Use all of the spice mixture.
I feel like Goldilocks here but this one is “Just Right”! 🙂
What Can You Make in addition to Corned Venison and Cabbage?
The beauty of corned beef, or in this case venison, is that you can make such a variety of dishes. When one thinks of corned beef, they immediately think of corned beef and cabbage for St. Patrick’s Day. We did have that but I didn’t photograph it, for some strange reason. We have, however had a plethora of reubens in the last few months.
Although, I am sure I have eaten at least 15 reubens since I first tried this recipe in January, I have as yet to get a fabulous photo of a Venison Reuben Sandwich.
So I will just
torture entertain you with these pretty bad photos.
Not even photoshop could fix these! If you are a large fan of Reubens, you may become slightly jealous, maybe?
I did make a few other things besides reubens. This Corned Venison Hash and Eggs was divine!
Thought a bit of egg porn was in order! 🙂
Ok, Maybe this constitutes as another Reuben. At least it not in sandwich form!! 🙂
It sure was tasty though! Have you ever had a Reuben Pizza? When I came up with the idea (solely because I couldn’t eat another Reuben Sandwich) My family looked at me like I had lost my mind! (They do that a lot when I come up with something they have never had before! Most of the time they are pleased with my concoctions, though!) If you would like the recipe, please Contact me and I’ll post it! 🙂
Finally, one last corned venison photo. This is a Reuben Salad! Not exactly health food but I felt better eating this than the pizza and the sandwiches due to the fact that at least it contained something green!!
Enjoy! And have fun cooking!
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- 2 large boneless rear leg roasts, either top rounds, bottom rounds, or bottom butt (about 5 lbs.)
- 2 c. water
- 6 Tbsp. sugar-based curing mixture (such as Morton's® Tender Quick®)
- 1/2 c. brown sugar
- 4 1/2 tsp. pickling spice
- 1 Tbsp. garlic powder
- 6 c. cold water
- Bring the 2 cups of water to a boil in a medium saucepan. Stir in the dry ingredients and stir until dissolved.
- Pour the 6 cups of water into a large container and then stir in the pickling mixture. Place the venison into the the brine. Cover and refrigerate.
- The length of time needed for the venison to brine all the way through, depends on the thickness of the cut. Morton's® suggests 5 days for every 2 inches of thickness. I brined the bottom butts for about 7 days to achieve the entire thickness was cured. The top rounds took about 12 days.
- For instructions to cook the venison, see here.
- 5 lbs. venison leg roast
- 5 Tbsp. Morton’s® Tender Quick®
- 2 Tbsp. Brown Sugar, packed
- 2 tsp. ground black pepper
- 1 tsp. paprika
- 2 tsp. garlic powder
- 1 tsp. ground allspice
- 1 tsp. bay leaf powder
Takes , serves 20 .
- Mix all ingredients in small bowl. Rub all over the surface of the roasts. Place roasts in a container or a sealable bag and place in the refrigerator. Cure for 5 days per 2 inches of meat thickness. Turn meat over once per day. Takes at least 5-7 days. Up to 13 for larger roasts.
- Once corned, meat must be rinsed off and cooked thoroughly.
- Slow Cooker Corned Beef Recipe
Recipe Courtesy of Miss Homemade