Best 6 Corned Venison Recipes
Corned venison is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up venison that you have harvested yourself, or it can be purchased at most grocery stores. Corned venison can be cooked in a variety of ways, including roasting, braising, or smoking. It can also be used in soups, stews, and chili. No matter how you choose to cook it, corned venison is sure to be a hit with your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
CORNED VENISON
This is a delicious way to utilize the shoulders of deer or elk. The process takes a little time but is well worth it. The curing gets rid of the gamey flavor of the venison. You may add one tablespoon of pickling spice if desired for a more intense flavor.
Provided by Emily Tisdale
Categories Meat and Poultry Recipes Game Meats Venison
Time P5DT4h50m
Yield 20
Number Of Ingredients 7
Steps:
- Bring 2 cups of water to a boil in a saucepan over high heat. Stir in the curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in the spice mixture. Place the boneless venison into the brine, cover and refrigerate.
- Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.
- To cook, rinse the meat well, place into a large pot, and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and allow to rest for 30 minutes before slicing.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 5.8 g, Cholesterol 79.4 mg, Fat 2.3 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 2135.7 mg, Sugar 5.4 g
CORNED VENISON
Excellent tasting, easy way to do something different with a venison roast. Tastes just like corned beef.
Provided by Tracy Smith
Categories Deer
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all dry ingredients and rub on roast.
- Place roast in ziplock bag and refrigerate.
- Allow to cure 5 days per 2 inches of meat, turning bag once a day.
- Cure at least 5-7 days.
- Place roast in kettle and boil 3-4 hours or until tender.
Nutrition Facts : Calories 271.5, Fat 6.1, SaturatedFat 1.5, Cholesterol 40.9, Sodium 2, Carbohydrate 4.9, Fiber 0.5, Sugar 3.4, Protein 49.1
CORNED VENISON
For all those who love venison, here is a recipe that is different to make. It tastes just like corn beef.
Provided by Goldie Barnhart
Categories Wild Game
Time 5h15m
Number Of Ingredients 8
Steps:
- 1. Roll brisket or flank steak loosely and tie. Place in large heavy zip lock bag. In a stainless steel pan combine rest of ingredients and heat to boiling. Take off heat and let it get cool. Pour cooled brine over meat. Squeeze to remove air, then close bag.
- 2. Refrigerate 5 to 7 days, turning meat once to twice a day. Can go up to one week.
- 3. After brining is done, rinse meat with cold water. To prepare corned meat, place in dutch oven. Cover with cold water and heat to boiling; drain.
- 4. Cover again with cold water, heat to boiling, reduce heat and cover. Simmer until tender, 3 1/2 to 4 1/2 hours. Crock pot could be used for this step. Can add carrots, onions, potatoes and cabbage during the last 1/2 hour of cooking time.
CORNED VENISON
Steps:
- Add everything but the roast to a pot and bring it to a boil. Turn off the heat and cover, then let it cool to room temperature while covered. This will take a few hours. Meanwhile, trim any silverskin you find off the roast. Leave the fat. Once the brine is cool, find a container just about large enough to hold the roast, place the meat inside and cover with the brine. You might have extra, which you can discard. Make sure the roast is completely submerged in the brine; I use a clean stone to weigh the meat down. You can also just flip the meat every day. Cover and put in the fridge for 5 to 7 days, depending on the roastâs size. A 2-pound roast might only need 4 days. The longer you soak, the saltier it will get â" but you want the salt and nitrate to work its way to the center of the roast, and that takes time. Err on extra days, not fewer days. After the alloted time has passed, you have corned venison. To cook and eat, rinse off the meat, then put the roast in a pot just large enough to hold it and cover with fresh water. You donât want too large a pot or the fresh water will leach out too much flavor from the meat â" itâs an osmosis thing. partially cover the pot and simmer gently â" donât boil â" for at least 3 hours and up to 5 hours. The meat itself will be cooked in an hour or less, but you want the sinews and connective tissue in the roast to soften and that takes time. Eat hot or cold. It is absolutely fantastic with good mustard and some sauerkraut on a sandwich.
CORNED VENISON
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!
Provided by JustJan
Categories Wild Game
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all brine ingredients and bring to a boil.
- Cool.
- Pour over roast(s) in a non-metal container.
- Cover and refrigerate in brine for 4 - 5 days, shaking or turning daily.
- Rinse WELL.
- Cover with water and simmer 3 - 4 hours or until tender.
- *Basically, cook as you would any corned brisket. I add vegetables for boiled dinner about the last 30 minutes or so of cooking time.
Nutrition Facts : Calories 445.1, Fat 10.1, SaturatedFat 2.4, Cholesterol 68.1, Sodium 9437.5, Carbohydrate 7.2, Sugar 6.3, Protein 81.4
CORNED VENISON
For your favorite yooper!
Provided by Sherry Day
Categories Wild Game
Time 5h15m
Number Of Ingredients 8
Steps:
- 1. Roll brisket or flank loosely and tie. Place in a large glass mixing bowl or a large oven cooking bag.
- 2. In a glass or enamel saucepan, combine remaining ingredients. Heat just to boiling.
- 3. Remove from heat and cool
- 4. Pour cooled brine over meat. Cover bowl with plastic wrap or, if using oven cooking bag, squeeze the bag to remove air, then twist neck of bag and seal.
- 5. Refrigerate for 5 days, turning meat occasionally.
- 6. Drain and rinse meat with cold water.
- 7. To prepare corned meat, place in a dutch oven, cover with cold water, and heat to boiling.
- 8. Drain. Cover with cold water. Heat again to boiling.
- 9. Reduce heat, cover and simmer until tender, approximately 3 1/2 to 4 1/2 hours.
Tips:
- Choose venison that is fresh and has been properly stored. Look for meat that is a deep red color and has no signs of spoilage, such as discoloration or an off odor.
- Soak the venison in a brine solution for at least 12 hours before cooking. This will help to tenderize the meat and remove any gamey flavor.
- Use a variety of spices and seasonings when cooking venison. This will help to enhance the flavor of the meat.
- Cook venison to an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
- Let the venison rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Corned venison is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you are braising it in a slow cooker, roasting it in the oven, or grilling it over an open flame, corned venison is sure to please your taste buds. So next time you are looking for a new and exciting way to cook venison, give corned venison a try. You won't be disappointed!
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