Beer-Braised Corned Venison
User Reviews
5
-
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
Description
This recipe starts by curing a bottom round venison roast in a brine containing curing salt, kosher salt, sugar, pickling spice, and minced garlic dissolved in water, refrigerated for five days to develop flavor and its characteristic pink hue. After rinsing, the venison is simmered in beer, onion, and pickling spice until tender, maintaining submersion throughout the long cooking time.
Following braising, the venison is glazed with a mixture of whole grain mustard, honey, whiskey, salt, black pepper, and lard, heated briefly to develop a flavor-packed topping. This combination enhances the meat with a sweet and tangy finish.
Optional vegetables like cabbage, baby potatoes, and carrots can be cooked in the braising liquid, absorbing the savory flavors and rounding out the meal. Parsley garnish adds freshness. This dish suits those interested in game meat prepared with traditional curing and slow cooking techniques.
Tips include using different venison roasts, substituting brown sugar for white, selecting non-hoppy beers to avoid bitterness, and the importance of rinsing cured meat thoroughly to avoid excess saltiness. Equipment recommendations and modifications are provided for flexibility in preparation.
Ingredients
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 to taste
- black pepper to taste
- 1 tablespoon lard room temperature
Vegetables (optional)
- cooking liquid from corned venison
- 1 cabbage small, quartered, core intact
- 1 lb gold potato baby size
- 1 lb carrot small, peeled
- parsley chopped, for garnish, optional
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.
Notes
- Common roasts used include venison bottom or top round, football (sirloin) roast, or other boneless hindquarter roasts.
- Curing salt (instacure #1) gives the meat a characteristic pink color but can be omitted if desired.
- Kosher salt is preferred for brining because it dissolves easily and lacks additives, but regular salt can be used.
- Brown sugar may replace white sugar without affecting the process.
- Pickling spices typically include mustard seeds, dill, coriander, bay leaves, cinnamon, red pepper flakes, ginger, black pepper, and turmeric.
- Use non-hoppy beers like lagers or wheat beers for braising to avoid bitterness in the meat.
- A large non-reactive container is necessary to hold the brine and meat completely submerged during curing.
- After curing, thoroughly rinse the meat under cold water to remove excess salt and prevent oversalting.
- Large roasts may benefit from brine injection to ensure even curing.
- Include classic vegetables like cabbage, baby potatoes, and carrots by cooking them in the braising liquid to infuse flavor.
- This recipe can be adapted to various cooking vessels such as Dutch ovens, crock pots, or Instant Pots.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
