Corned Venison

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Total Time
336hrs 4mins
Prep
336 hrs
Cook
4 mins

Recipe from Darlene Kossman. Came from Peterson's Hunting, April 1984 Jimmy Dolan.

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Ingredients

Nutrition

Directions

  1. In large pot combine the water, salt, chopped onions, chopped celery leaves, thinly sliced garlic, saltpeter, MSG, brown sugar, and bay leaves. Bring to a boil and boil for 5 minutes.
  2. Cool.
  3. Place meat in bottom of crock
  4. Pour cooled pickling marinade over the meat, completely covering the roast.
  5. Put a plate over the meat making sure no air is trapped between meat and plate. Weigh plate down with clean ROCK OR BRICK.
  6. TIE A PIECE OF LIGHTWEIGHT CLOTH OVER TOP OF CROCK.
  7. With lid slightly ajar, place in cool spot for 14 days.
  8. To prepare meat after done:.
  9. Rinse in fresh water and place in large kettle.
  10. Add water to about 1 inch above meat.
  11. Add 1 chopped onion, crushed garlic cloves, and vinegar.
  12. Bring to a boil. Reduce heat cook for 3 hours or until tender.
  13. Remove from heat and let cool in broth for 15 minutes.