Corned Venison

Corned Venison

Corned Venison
This is a delicious way to utilize the shoulders of deer or elk.

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.

May 14, 2024

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