St. Patrick’s Day has snuck up out of nowhere this year – it seems like it was just January. And since we’re all at least a little Irish on this fine spring holiday, corned venison is the obvious menu choice for the weekend. There are many variations on this timeless classic, along with the choices of accompaniments like cabbage, carrots, potatoes, etc. Those choices are completely up to you, but this recipe will set you in the right direction.
Clay Whittaker from Indiana sent us his favorite corned venison recipe to share, and it is one we’ll surely give a try. Easy and flavorful – just wish I would’ve started it earlier in the week so that it would be ready on St. Patrick’s big day.
Corned Venison Ingredients
- 2 cups water
- 6 tablespoons sugar-based curing mixture (such as Morton Tender Quick)
- 1/2 cup brown sugar
- 4-1/2 teaspoons pickling spice
- 1 tablespoon garlic powder
- 6 cups cold water
- 5 pounds boneless shoulder venison roast
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. Enjoy!
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