Corned Venison Recipe

Started by smokeitall, October 27, 2008, 06:50:38 PM

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Somebody on here was inquiring about a corned venison recipe a few weeks ago.  I was out of town and forgot about it until now.  This is the recipe I have.  It was published in the Missouri Conservationist March 2006, a recipe by St. Louis hunter Rodney Carr, reigning champion of the Missouri Conservation Agents Association's Wild Game, Fish and Nature Cook Off. 

I have made this once and it turned out too salty, I skipped the rinsing step and wow that is not the right thing to do.  So here it is:

One large back strap cut in half
Soak meat in brine made with Morton Tender Quick (using package directions)
Turn meat daily and keep draining and replacing brine until it stays clear. Takes 5-7 days
After RINSING meat, place in a deep pot and add six carrots, four small red potatoes, four small onions, all cut into large chunks
Seasoning consists of:
2-3 sprigs of flat-leaf parsley
1 large sprig of thyme
1 tsp of dry English Mustard

Add enough water to cover the ingredients and slowly bring to a boil
Simmer the meat for two hours.
Cut a large head of cabbage into quarters or eighths and arrange pieces around the meat and vegetables
Simmer for two additional hours

Works with venison roast, but best with back straps.

I used a crock pot to make mine and it worked out well.

If anyone makes it this year please let me know how it turns out.