Corned Venison

Submitted by Dienia B.

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

 

• Ready In: 336hrs 4mins
• Ingredients: 15
• Serves: 8

ingredients

• Pickling Marinade

• 4 quarts water
• 1 1⁄2 cups kosher salt
• 2 onions, chopped
• 2 cups celery leaves, chopped
• 1⁄2 ounce saltpeter
• 2 tablespoons brown sugar
• 6 bay leaves
• 2 tablespoons pickling spices
• 1 1⁄2 teaspoons dill weed
• 1 teaspoon msg
• 8 garlic cloves
• 3 lbs venison roast

• Cooking broth

• 1 onion, chopped
• 2 garlic cloves, crushed
• 1⁄2 cup vinegar

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.