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 weeks to corn the meat, it is not a very large time commitment. I will show you two different methods for corning the venison.
Corned Venison – Brining Method
- Place the 2 cups of water in a medium saucepan and let it come a boil.
- Place the pickling spices in the boiling water
- stir until dissolved.
- 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.
- Add Pickling Salt and all spices to a medium bowl.
- 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.
This is the venison after 24 hours. Continue to turn meat every day.
This is the venison after 48 hours. Continue to turn meat every day.
The venison after 5 days has darkened and is starting look more like corned meat!
I 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?
As 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.
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.
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! 🙂 This is Sweet Potato and Corned Venison Hash!
Finally, one last corned venison photo. This is a Reuben Salad! Not exactly health food but I felt better eating this rather than the sandwiches due to the fact that at least it contained something green!!
Enjoy! And have fun cooking!
Tools I Use to Make Corned Venison From Scratch
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
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!
- 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
- 5 lbs venison leg roast
- 5 Tbsp Morton’s® Tender Quick®
- 2 Tbsp Brown Sugar, packed
- 2 tsp ground black pepper
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp bay leaf powder I grind up bay leaves in my spice mill, instead of buying them already ground.
- 1 tsp ground allspice
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.
Here is where to find the Morton's® Tender Quick®
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, for small roasts. Up to 21 days for larger roasts.
Once corned, meat must be rinsed off and cooked thoroughly.
For instructions to cook the venison, see here.
Recipe for dry rub corned venison modified from Miss Homemade