Corned Venison and Cabbage Recipe
If you want a fun twist on St. Patrick’s Day this year, you’ve got to try corned venison and cabbage. It has that familiar corned beef flavor, with a rich wild-game edge that makes it unforgettable.
We’ve been making corned venison for nearly a decade and have cooked hundreds. This tender, flavorful cut is something we’ve truly dialed in.
Why Corned Venison and Cabbage Works
Venison is lean and deeply flavorful. Once cured, it develops that classic corned flavor with even more depth than beef. The cabbage and root vegetables balance the richness and add freshness to the plate.
This recipe only takes about 5 minutes of hands-on time, so it’s surprisingly easy for a holiday meal.
Which Cuts of Venison to Use
Several hindquarter cuts work well for corning. The top round, often called the football by hunters, and the bottom round are excellent choices. The eye of round and sirloin tip can also be used, though they are smaller muscles.
The shank is not a good candidate for corning. It’s best braised.
Do You Need to Cure It First?
Yes. The venison must be cured before cooking it with the cabbage.
The brine takes only about 5 minutes to prepare, but curing time varies depending on size. A large football from a mature buck can take up to 21 days.
For detailed instructions, see our Corned Venison Curing guide.
What You Need
- Cured Corned Venison Roast: Rinse the roast to remove excess curing brine.
- Onion: Just quarter it; there is no reason to peel it.
- Carrots: Use large chunks; again, no peeling necessary.
- Celery: Toss in some large chunks of celery, too.
- Malt Vinegar: Malt vinegar gives the roast that signature flavor.
- Guinness Stout: Other beers don’t give the same depth.
- Pickling Spice: Essential for classic corned flavor.
How to Make It
Add the venison, vegetables and pickling spice to the slow cooker.
Cover with malt vinegar, Guinness, and enough water to barely cover the roast.
Cook a 2½ to 4-pound roast for 3-4 hours until it begins to become tender before adding the vegetables. Internal temperature should read about 165° F.
Add the chopped cabbage chunks, carrots and potatoes to the slow cooker. Add a little more water if needed so the vegetables are just covered.
Cook for another 1-2 hours until the meat reaches 185°F and the vegetables are tender yet vibrant.
Serving Ideas for St. Patrick’s Day
- Slice the corned venison, and serve it with the cabbage and vegetables. Spoon some of the cooking liquid over the top for extra flavor.
- Accompany the roast with grainy mustard or horseradish sauce for dipping.
- Serve it on colcannon mashed potatoes with some of the cooking liquid spooned on top.
- A scoop of pickled red onion on the side is a nice contrast.
- Sop up the liquid with a slice of homemade rye bread.
How to Store Leftovers
Leftovers are best stored in an airtight container in the refrigerator for 3-4 days.
If you had a large roast, slice or cube the leftovers and freeze them for Reuben sandwiches or hash.
Don’t freeze the vegetables. They will become soft and watery.
More Corned Venison Recipes
Helpful Tools
Corned venison and cabbage is a bold but approachable twist on the traditional holiday meal. With tender, sliceable meat and vibrant vegetables, it delivers everything you love about the classic, with deeper flavor and character.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Corned Venison and Cabbage Recipe
Ingredients
- 3 lb corned venison (can substitute beef) I prefer round to top round
- 1 Onion quartered
- 1 large carrot cut into 2 inch pieces
- 1 12 oz. bottle Guiness Stout
- about 1/2 c. malt vinegar
- 2 Tbsp. pickling spice
- water to almost cover
- ½ head cabbage
- 6 medium potatoes
- 4 carrots
Instructions
- Add corned venison to slow cooker.
- Add onion, carrot, Guiness, vinegar and pickling spice to the venison in the slow cooker.
- Barely cover the roasts with water.
- Start the slow cooker on high. Once the liquid begins to bubble, reduce to low. Cook on low for about 3 hours (depending on the size of the roast) until venison is starting to be tender. (About 165°F internal temperature)
- Rough chop the vegetables. Add them to the slow cooker. Add more water to barely cover. Continue to cook another 1-2 hours until venison in tender (185°F internal temperature), and the vegetables are tender yet vibrant.
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