Description
A wild twist on corned beef, this bold corned venison recipe features deep flavors achieved through a simple brining process, perfect for festive gatherings.
Ingredients
Scale
- 3–4 lb boneless venison roast (leg or shoulder)
- 1/2 gallon water
- 1/2 cup kosher salt
- 1/4 cup packed brown sugar
- 2 1/2 tablespoons pickling spice blend
- 1 teaspoon pink curing salt
- 3 cloves garlic (crushed)
- 1 quart beef broth (or venison broth)
- 1 tablespoon pickling spice blend (for cooking)
- 1 lb carrots (peeled, cut into 1″ pieces; optional)
- 1.5 lbs red potatoes (halved; optional)
- 1 small head of cabbage (cut into wedges; optional)
Instructions
- Combine 4 cups of water, kosher salt, pink curing salt, brown sugar, garlic, and pickling spices in a large stockpot.
- Bring to a boil, stirring until the salt and sugar fully dissolve.
- Remove from heat and stir in 4 cups of cold water to cool the brine.
- Place the venison roast in a large food-safe bag or glass container and pour the cooled brine over the meat to ensure it is fully submerged.
- Seal the bag or cover the container and refrigerate for 5 to 10 days, flipping the meat halfway through.
- After brining, remove the venison and discard the liquid; rinse it under cold water.
- Place the venison in a large Dutch oven, adding a quart of broth and one tablespoon of pickling spice.
- Bring to a boil, reduce heat to low, and simmer for 3-4 hours until fork-tender.
- If using, add potatoes, carrots, and cabbage in the last hour of cooking.
Notes
For a faster approach, consider using a slow cooker or Instant Pot for similar results in less time. Allow the brine to cool completely before adding the venison to maintain tenderness.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 80mg
Keywords: corned venison, wild game, festive recipe, brining, savory broth
