Corned venison is a delicious way to prep a boneless shoulder of venison by curing the meat in a brown sugar, pickling spice, and garlic brine.
Preparation Time
10 mins
Cooking Time
4 hr 15 mins
Total Time
4 hr 25 mins
Calories
135 Calories
Recipe Instructions
Step 1
Bring 2 cups of water to a boil in a saucepan over high heat. Stir in 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 spice mixture. Place boneless venison into the brine; cover and refrigerate.
Step 2
Leave venison in the refrigerator to brine for 5 days, turning the meat over every day.
Step 3
To cook, rinse venison 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.
Ingredients
2 cups water
1 tablespoon garlic powder
6 cups cold water
6 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
