Beer-Braised Corned Venison

Name: Beer-Braised Corned Venison
Prep time: 30 min
Cook time: 5 h
Total time: 5 d 5 h 30 min
Yield: 4 serving
Ingredients: 1 ½ lb venison bottom round roast; ¾ oz curing salt (instacure #1); ½ cup pickling spice; ¾ cup kosher salt; ¼ cup sugar; 6 cloves garlic, minced; 3 quarts water; 24 oz beer (non-hoppy like lager); 1 onion, halved, then quartered; 1 teaspoon pickling spice; 3 tablespoon whole grain mustard; 3 tablespoon honey; 2 tablespoon whiskey; salt and pepper, to taste; 1 tablespoon lard, room temperature; cooking liquid from corned venison; 1 small cabbage, quartered, core intact; 1 lb baby gold potatoes; 1 lb small carrots, peeled; chopped parsley, for garnish (optional)

User Reviews

5.0

21 reviews

Excellent

Prep Time
30 mins
Cook Time
5 hrs
Curing Time
5 d
Total Time
5 d 5 hrs 30 mins
Servings
4
Calories
532 kcal
Course
Main Course
Cuisine
American

Beer-Braised Corned Venison

Zara Evans

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Upgrade classic corned venison by braising it in beer and finishing with a flavorful whiskey mustard glaze.

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Ingredients

Servings

Corned Venison

1 ½ lb venison bottom round roast
¾ oz curing salt (instacure #1)
½ cup pickling spice
¾ cup kosher salt
¼ cup sugar
6 cloves garlic, minced
3 quarts water

Beer Braise

24 oz beer (non-hoppy like lager)
1 onion, halved, then quartered
1 teaspoon pickling spice

Whiskey Mustard Glaze

3 tablespoon whole grain mustard
3 tablespoon honey
2 tablespoon whiskey
salt and pepper, to taste
1 tablespoon lard, room temperature

Vegetables (optional)

cooking liquid from corned venison
1 small cabbage, quartered, core intact
1 lb baby gold potatoes
1 lb small carrots, peeled
chopped parsley, for garnish (optional)

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Instructions

Curing the Meat:

Combine curing salt, pickling spices, garlic, salt, sugar, and water in a large pot. Bring to a boil. Cool completely and put curing mixture into a large container. I use a 6 qt Cambro translucent container. Add meat to curing mixture. Place a piece of plastic wrap gently on top of the liquid to keep it air tight. Place lid on container and refrigerate for 5 days.Note: this amount of brining liquid will work for more than one roast. If you have room in your container, you can brine another roast at the same time.

Cooking the Corned Venison:

Rinse the brine off the meat. To a medium pot, add beer, onion, pickling spice, and cured meat. Bring to a boil. Cover and reduce heat to low. Simmer for 5 hours. Add water if the liquid level gets below the level of the meat. You want the entire piece to be submerged for the whole cooking time.
Preheat oven to 425°F. Combine mustard, honey, whiskey, and salt and pepper in a small saucepan. Heat until boiling and slightly thickened.
Remove meat from braising liquid. Strain and save the liquid if you are making the vegetables below.
Place meat on a foil-lined sheet pan. Spread lard all over the corned venison. Baste with whiskey mustard glaze.
Place in oven and cook for 8-10 minutes, basting with glaze every 2 minutes until it is slightly browned and bubbly. Remove from oven. Let rest 10 minutes before slicing.

Vegetables:

Before putting venison in the oven, place vegetables in Instant Pot. Place potatoes in the bottom, carrots in the middle, and cabbage on top. Pour meat braising liquid over vegetables. Cook on high pressure for 3 minutes. Do a quick pressure release and that's it! It will likely take around 15-20 minutes to come to pressure and cook which is approximately the same amount of time it will take the venison to cook with the glaze and rest. Serve with corned venison.

Freezing Instructions:

After venison has cured for 5 days, remove it from the curing liquid. Rinse the brine off the meat and place in a vacuum bag. Seal with a vacuum sealer. Be careful to not let the vacuum sealer suck in the liquid. Freeze for up to 6 months. Thaw and follow cooking instructions above.

Equipments used:

Notes

Round roasts (bottom or top) work great for corned venison. But, you can use another boneless venison roast from the hind quarters like a football roast (sirloin roast). You can use larger roasts or smaller roasts or even other game meats like goose breasts.
Curing salt has many names (pink salt, instacure, prague powder, tender quick, etc.). It is the ingredient that gives corned venison (and corned beef) its signature pink color. You can make corned venison without it, but it will be more of a brown color.
Kosher salt is often used for brining because it doesn't have any additives and its flaky texture dissolves easily in water. But, you can use regular salt instead.
Brown sugar can be used in place of white sugar in this recipe.
Pickling spices are a spice mixture that varies based on the recipe or product. I like to use a pickling spice blend which includes mustard seeds, dill, coriander, bay leaves, cinnamon, red pepper flakes, ginger, black pepper, and turmeric.
Non-hoppy beers like lagers and wheat beers are best for braising. Hoppy beers will add bitterness to the meat.
For the curing process, you need a non-reactive vessel that will hold enough brining mixture to completely cover the roast. I like to use these Cambro storage containers for brining.
If you have a really large roast, try injecting some of the brining liquid into the center of the roast to make sure it cures all the way through.
After the brining period, rinse the venison thoroughly under cold water to remove excess salt. This step is crucial to prevent the dish from being overly salty.
A large pot is needed to boil the brine. The medium saucepan is to braise the corned venison (You can also use a Dutch oven or slow cooker like a crock pot). The small saucepan is to make the whiskey glaze.
This recipe has the option to add classic veggies like cabbage, potatoes, and carrots. I like to cook them in the corned venison cooking liquid in an Instant Pot to infuse the flavor. But, you can cook them on the stovetop or skip the veggies altogether.

Nutrition Information

Show Details

Calories 532kcal (27%) Carbohydrates 62g (21%) Protein 46g (92%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 148mg (49%) Sodium 1026mg (43%) Potassium 1782mg (51%) Fiber 11g (44%) Sugar 27g (54%) Vitamin A 19130IU (383%) Vitamin C 98mg (109%) Calcium 177mg (18%) Iron 8mg (44%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 532 kcal

% Daily Value*

Calories	532kcal	27%
Carbohydrates	62g	21%
Protein	46g	92%
Fat	8g	12%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	148mg	49%
Sodium	1026mg	43%
Potassium	1782mg	38%
Fiber	11g	44%
Sugar	27g	54%
Vitamin A	19130IU	383%
Vitamin C	98mg	109%
Calcium	177mg	18%
Iron	8mg	44%