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.
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Iqram Darwish
[email protected]This is the best corned venison recipe I've ever tried. The meat is so tender and flavorful, and the vegetables are cooked to perfection. I highly recommend this recipe!
Sultana Nasrin
[email protected]I'm not a big fan of venison, but I really enjoyed this corned venison recipe. The meat was tender and flavorful, and the vegetables were cooked perfectly.
Arwen
[email protected]This corned venison recipe is a great way to use up leftover venison. The meat is cooked in a flavorful brine, which makes it tender and juicy. The vegetables are also cooked to perfection.
RAYMOND HOOVER
[email protected]I've been making this corned venison recipe for years, and it's always a hit with my family and friends. The meat is always tender and juicy, and the vegetables are always cooked to perfection.
Adam Rubin
[email protected]This was my first time making corned venison, and I'm so glad I tried this recipe. It was so easy to follow and the results were amazing. The meat was tender and flavorful, and the vegetables were cooked perfectly.
Tarfo Chettry
[email protected]I love this corned venison recipe! It's so easy to make and the results are always delicious. I highly recommend it.
Bradley Hairstyles
[email protected]This corned venison recipe is a keeper! I've made it several times now, and it always turns out perfectly. The meat is always tender and flavorful, and the vegetables are always cooked just right.
Gavin Griffith
[email protected]I was a bit skeptical about trying corned venison, but I'm so glad I did! This recipe is fantastic. The meat was so tender and juicy, and the vegetables were cooked to perfection.
Femi Ojo
[email protected]This recipe was easy to follow and the end result was amazing. The venison was cooked perfectly and the vegetables were tender and flavorful. I highly recommend this recipe!
Awall Miah
[email protected]I've tried many corned venison recipes over the years, but this one is by far the best. The combination of spices and vegetables creates a delicious and savory dish that everyone will love.
Eddies empire
[email protected]This corned venison recipe was a hit with my family! The meat was so tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this dish again.