Corned Venison

Submitted by JustJan

"This is a corned brisket recipe that my family enjoys. I use either venison roast or goose breast, or sometimes both! I make this every St. Patrick's Day to use in a boiled dinner served with green beer! YUM! The meat turns nice and pink, just like the store bought brisket!"

 

• Ready In: 4hrs 10mins
• Ingredients: 8
• Serves: 6

ingredients

• 2 quarts water
• 1⁄2 cup canning salt
• 1⁄2 cup Morton Tender Quick salt
• 10 peppercorns (don't ask me why not 12?)
• 3 tablespoons sugar
• 2 tablespoons pickling spices
• 1 -2 garlic clove
• 5 -6 lbs venison roast (or geese breast)

directions

1. Combine all brine ingredients and bring to a boil.
2. Cool.
3. Pour over roast(s) in a non-metal container.
4. Cover and refrigerate in brine for 4 - 5 days, shaking or turning daily.
5. Rinse WELL.
6. Cover with water and simmer 3 - 4 hours or until tender.
7. *Basically, cook as you would any corned brisket. I add vegetables for boiled dinner about the last 30 minutes or so of cooking time.

Reviews

[Brian H.]

Fantastic. Made it today for Thanksgiving and was the talk of the party! Easy and delicious! I will be making more so I can make some corned venison hash.