Homemade Corned Venison is Super Easy Plus Just As Tasty As Beef!

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!

Corned Venison
Corned Venison

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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

Corned VenisonPlace the 2 cups of water in a medium saucepan and let it come a boil.
Corned VenisonPlace the pickling spices in the boiling water and stir until dissolved.
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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.

Corned VenisonCorned Venison

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

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Alternately, you can make a dry rub, instead of the brine to corn the venison or beef. Mix the pickling salt and spices well.

Corned VenisonCorned Venison

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.

Corned VenisonThis is the venison after 24 hours. Continue to turn meat every day.
Corned VenisonThe venison after 5 days has darkened and is starting look more like corned meat!
Corned VenisonI thought I would show you a couple of oopses. This did not sit in the pickling spice for quite long enough. Can you see the area in the center that is not red?
Corned VenisonAs per usual when we try a new recipe or use a new ingredient. It takes a few attempts sometimes to get it just right. This one brined long enough, but I over cooked it so that it is falling apart.

Corned Venison

I feel like Goldilocks here but this one is “Just Right”! 🙂

What Can You Make in addition to Corned Venison and Cabbage?

Corned Venison

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.

Corned Venison

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.

Corned Venison

So I will just torture entertain you with these pretty bad photos.

Corned Venison

Not even photoshop could fix these! If you are a large fan of Reubens, you may become slightly jealous, maybe?

Corned Venison

I did make a few other things besides reubens. This Corned Venison Hash and Eggs was divine!

Corned Venison

Thought a bit of egg porn was in order! 🙂

Corned Venison

Ok, Maybe this constitutes as another Reuben. At least it not in sandwich form!! 🙂

Corned Venison

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! 🙂

Corned Venison

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!

Corned Venison
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How to Make Home made Corned Venison or Beef
5 from 3 votes

Homemade Corned Venison - Brined

This takes days to marinate but it so worth the wait~ the best way to eat some of those tougher cuts of venison leg roasts!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 6 days 22 hours 40 minutes
Total Time 6 days 22 hours 50 minutes
Servings 5 pounds
Calories 100 kcal
Author Binky


  • 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


  1. Bring the 2 cups of water to a boil in a medium saucepan. Stir in the dry ingredients and stir until dissolved.
  2. 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.
  3. 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.
  4. For instructions to cook the venison, see here.
Recipe Courtesy of All Recipes


Dry Rub


  • 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 .


  1. 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.
  2. Once corned, meat must be rinsed off and cooked thoroughly.
  3. Slow Cooker Corned Beef Recipe

Recipe Courtesy of Miss Homemade

41 thoughts on “Homemade Corned Venison is Super Easy Plus Just As Tasty As Beef!

  1. Patty

    Looks wonderful Beth, I’m a great fan of venison! I’ll certainly make it… next autumn when hunting season is open in my country 🙂

  2. Lisa | Garlic & Zest

    We live in South Florida and the only deer available are those cute little pint-sized Key Deer – but they’re protected. I do however, have a brother-in-law who’s an avid hunter in Minnesota — sooooooo……. This sounds phenomenal!

    1. Binky Post author

      The little key deer would not be too good, even if they weren’t protected! Hardly a little morsel! Share it with your brother-in-law, I’d love to hear what he thinks. Hunter’s are always looking for good recipes! Thanks Lisa!

  3. Laura

    Thank you Beth, my husband will be delighted to have some corned beef. It will remind him of Ireland. Definitely the sandwich and the egg porn……. but I will not put it on pizza 🙂

  4. April J Harris

    I’m so intrigued by this recipe! I’ve had venison and know it tastes good so I’m sure this tastes amazing. Great to know there are two methods as well! I think I’d try the first one – that Reuben Sandwich looks so good!

    1. Binky Post author

      We really liked the brining method. The dry method may have made the venison a bit drier, but not really dry. I think it may have the cut of meat. I used Top Rounds for the dry rub. I’m going to try some more with the brine and I will update the post when I do! Thanks April!

  5. [email protected]

    I don’t eat venison but I love how you gave the step by step guide on how to do this. I used to love a good corn beef sandwich and this kind of reminded me of that.

    1. Binky Post author

      Thank you so much, Lucy! I really appreciate your comment! If you give it a try, tag me with a photo @binkysculinarycarnival

    1. Binky Post author

      It is really not very difficult to cook venison at home. The key to most cuts is that you cannot cook them well done or they will be tough!

    1. Binky Post author

      It really is surprisingly easy, too Lauren! We don’t eat much ground venison. I prefer it in chunks for chilies and stews! Thanks!

    1. Binky Post author

      It hard to find venison sometimes. Luckily my husband and sons love to hunt so I’m always trying to come up with different recipes! Thanks Michelle!


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