Homemade Corned Venison Recipe

This homemade corned venison recipe is simple to make, but you'll need to plan a few days ahead so the venison roast has enough time in the corning brine before Saint Patrick's Day.

With Saint Patrick's Day just around the corner, it's the perfect time to bring a unique twist to your dinner table. Instead of the traditional corned beef, why not try corned venison? This recipe transforms your venison roast into a flavorful, tender dish that's sure to impress your family and friends.

Why Is Corned Beef Considered Irish Food?

Corned beef has long been associated with Irish cuisine, especially in the United States. In Ireland, pork was historically more common than beef, and salted pork was a staple for many households. However, when Irish immigrants arrived in America in the 19th century, they found beef to be more affordable than pork. They adopted the corning process, which was already popular in Europe, to preserve and flavor their beef. Paired with cabbage, corned beef became a beloved dish, especially in Irish-American communities celebrating Saint Patrick’s Day. Today, corned beef and cabbage is synonymous with the holiday, enjoyed by millions every March 17th.

By using venison instead of beef, this recipe stays true to the tradition while adding a wild game twist. It also allows self-sufficient deer and elk hunters to use the meat they already have in the freezer instead of spending around $50 for a beef brisket at your local grocery store.

What Is Corning Meat?

Corning is an age-old method of preserving meat using large grains of salt, historically referred to as "corns" of salt. The process of corning meat not only extends the meat's shelf life but also infuses it with a distinctive savory flavor. Today, corning is more about the flavor and texture it imparts than preservation now that we have refrigeration. However, corning meat is still a favorite technique for dishes like corned beef - and now, corned venison.

Why Use Morton's Tender Quick?

When it comes to curing meats at home, Morton's Tender Quick is a reliable choice. This fast-cure mix contains a blend of salt, sugar, sodium nitrate, and sodium nitrite, which work together to cure the meat efficiently. One of the standout features of Morton's Tender Quick is its ability to give meats that characteristic pink color we associate with cured products. This occurs because the sodium nitrite reacts with the meat proteins during the curing process, resulting in a pink color that's as appealing to the eyes as it is to the palate.

Best Cut of Meat For Corned Venison

For this corned venison recipe, I recommend a venison hindquarter roast as the best choice, but I've also used an elk bottom round and had great success. The venison hindquarter roast comes from the rear leg of the deer and is ideal for corning because it is lean yet flavorful. The hindquarter contains large, well-structured muscles that hold up well to the brining and slow-cooking process, resulting in tender, juicy meat. Unlike backstrap or tenderloin, which are best suited for quick cooking methods, a hindquarter roast benefits from the long brining and simmering process that corning requires. If properly prepared, it absorbs all the spices and cures beautifully, making for a delicious alternative to corned beef.

Corning Brine

This homemade corned venison is perfect for home cooks looking for an easy yet delicious way to prepare venison for Saint Patrick's Day.

Corning Brine Ingredients:

• 8 cups water
• ½ cup Morton's Tender Quick
• 4 tablespoons kosher salt, divided
• 2 tablespoons brown sugar
• 4 tablespoons pickling spice, divided
• 2 tablespoons minced garlic
• 3 to 4-pound venison hindquarter roast

How To Make Corned Venison

1. Prepare the Corning Brine: In a saucepan, combine 8 cups of water, ½ cup Morton's Tender Quick, 2 tablespoons kosher salt, 2 tablespoons pickling spice, 2 tablespoons brown sugar, and 2 tablespoons minced garlic. Bring the mixture to a boil, stirring until the salts and sugar are fully dissolved.

2. Tenderize the Meat: While the brine cools, place the venison roast on a cutting board and tenderize it using a Jaccard meat tenderizer. This step helps the brine penetrate the meat more effectively, ensuring a tender result.

3. Brining Process: Once the corning brine has cooled completely (you can speed this up by placing it in the refrigerator), place the venison roast in a 2-gallon Ziploc bag. Pour the cooled brine over the meat, ensuring it's fully submerged. Seal the bag, lay it flat in a 9x13-inch baking dish, and refrigerate for 4 to 5 days. Flip the roast daily to ensure even brining.

4. Cooking the Corned Venison: After the brining period, remove the venison from the brine and rinse it thoroughly under cold water to remove excess salt. Discard the brine. In a large pot, bring fresh water to a simmer over medium-high heat. Add the rinsed venison roast, along with the remaining 2 tablespoons of kosher salt and 2 tablespoons of pickling spice. Partially cover the pot with a lid, reduce the heat to medium, and let it simmer (avoid boiling) for about 3 hours, or until the meat is fork-tender and easily shreds with the grain.

4. Serving: Once cooked, remove the venison from the pot and let it rest for a few minutes. Slice against the grain for maximum tenderness and serve hot.

Creative Uses For Corned Venison

While corned venison is delicious on its own, you might find yourself with leftovers. Here are some creative dishes to make the most of them:

• Corned Venison Hash: Sauté diced corned venison with potatoes, onions, and bell peppers for a breakfast hash. Top with a fried egg (if you can afford them) for an extra touch.
• Reuben Sandwich: Layer sliced corned venison with Swiss cheese, sauerkraut, and Russian dressing between slices of rye bread. Grill until the cheese melts and the bread is crispy.
• Corned Venison Tacos: Shred the leftover meat and serve it in warm tortillas with cabbage slaw and a mustard sauce instead of salsa for a fun twist.
• Corned Venison and Cabbage Soup: Simmer chopped corned venison with cabbage, carrots, potatoes, and onions in venison or beef broth for a comforting soup.

Note: Always handle curing agents like Morton's Tender Quick with care, following the recommended measurements to ensure both safety and flavor.

More Venison Roast Recipes

Looking for more great Venison Roast recipes? Two of our most popular recipes are the Venison Carnitas Tacos and Easy Venison Pot Roast.

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