Homemade Corned Venison Recipe
This homemade corned venison recipe is simple to make, but you'll need to plan a few days ahead to get it on the table for Saint Patrick's Day.
Servings: 10 people
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 roast
Instructions
- Start by making the corned venison brine. In a saucepan, add 8 cups water, Tender Quick, 2 Tablespoons kosher salt, brown sugar, 2 Tablespoons of the pickling spice, and minced garlic and boil for a few minutes until the Tender Quick, salt, and brown sugar have completely dissolved.
- Meanwhile, on a cutting board, tenderize the venison roast using a Jaccard meat tenderizer.
- Remove the saucepan from the heat and let corned venison brine cool completely in the fridge. Once it has cooled, place the venison roast in a 2-gallon Ziploc bag and add the corning brine. The brine should cover the meat. Seal and lay flat inside a 9 x 13 baking dish and place in the refrigerator for 4 to 5 days. Flip the venison roast over every day, so that all sides get brined equally.
- Bring a large pot of water to a simmer over medium-high heat. Remove corned venison roast from brine and rinse thoroughly under cold water; discard brine. Add corned venison roast to simmering water along with reserved 2 Tablespoons of kosher salt and 2 Tablespoons pickling spice. Partially cover the pot with a lid. Reduce heat to medium so it's simmering (not boiling), and cook until corned venison is fork-tender and easily shreds with the grain, about 3 hours.
- Slice corned venison against the grain and serve.
