Corned Venison

Submitted by Tracy Smith

"Excellent tasting, easy way to do something different with a venison roast. Tastes just like corned beef."

 

• Ready In: 3hrs 15mins
• Ingredients: 8
• Serves: 8

ingredients

• 4 -6 lbs venison roast (or two 3 lb. roasts)
• 5 tablespoons morton tender quick meat cure meat tenderizer
• 2 tablespoons brown sugar
• 1 tablespoon black pepper
• 1 teaspoon paprika
• 1 teaspoon bay leaf powder
• 1 teaspoon ground allspice
• 2 teaspoons garlic powder

directions

1. Mix all dry ingredients and rub on roast.
2. Place roast in ziplock bag and refrigerate.
3. Allow to cure 5 days per 2 inches of meat, turning bag once a day.
4. Cure at least 5-7 days.
5. Place roast in kettle and boil 3-4 hours or until tender.

Reviews

[Eric L.]

This is amazing. Just made it for the first time, and the results are fantastic. I think I'll be making Reuben sandwiches tonight.

 

[nanmatt]

Tracy, this is a delightful change from the usual venison roast. I fixed this yesterday after curing it for 8 days and my DH took leftovers in his lunch today and didn't get to eat any of them! I am just getting ready to print off 15 copies for his crew who are all hunters. Your recipe is very easy to follow except for whether the roast was to be rinsed before cooking. I did a Google search on corning meat and all the recipes called for that so I did. I also added a tablespoon of pickling spices to the cooking water. This is going in the 'cook often' file for sure. Many, many thanks for posting it and,rest assured, I will be passing it on to every spouse of a hunter that I know.

 

[Izzybee]

This made excellent sandwich meat for my husband's lunches. It was a little peppery for my tastes, but that's easy enough to fix. I will probably make this again, assuming my father in law gets another deer next season!

 

[rcbray]

This recipe is a must try...EXCELLENT, PERFECT, MOIST what else can I say!!!

 

[tracy girl]

Oh my gosh, this recipe is absolutely scrumptious!!!Tastes just like corned beef. The only change to the recipe was I added some peppercorns and a few bay leaves to the boiling water, then cooled the meat. I sliced it thin and piled it high on Rye to make reubens. Everybody loved them!!! The color of the venison was perfect and even more tender than corned beef. Thanks for posting will definately be making again!!!!!