Corned Venison
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
12 people
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Calories
32 kcal
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Course
Main Course
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Cuisine
American
Corned Venison
Description
This Corned Venison recipe starts with boiling a brine mixture of water, kosher salt, sugar, sodium nitrite curing salt, and an array of spices and garlic, then cooling it completely before adding the venison roast. The meat is trimmed of silverskin but retains the fat for moisture. Submerged fully in the brine and refrigerated for several days, the salt and nitrate penetrate the roast, preserving and seasoning it.
The spice blend, including cracked pepper, toasted coriander, bay leaves, mustard seeds, thyme, caraway, cinnamon stick, and garlic, imparts a complex aroma and flavor typical of corned preparations. After curing, the meat is rinsed to remove excess brine and cooked in fresh water or broth.
A notable tip is to keep the cooked corned venison stored in its cooking broth in the fridge to maintain moisture, as the lean meat can dry out and become crumbly otherwise. This technique ensures tender, flavorful results suitable for various meals.
Ingredients
- 1/2 gallon water
- 1/2 cup kosher salt
- 1/3 cup sugar
- 1/2 ounce Instacure No. 1 (sodium nitrite)
- 1 tablespoon black pepper cracked
- 1 tablespoon coriander seeds toasted
- 6 bay leaves crushed
- 1 tablespoon mustard seeds
- 1 tablespoon thyme dried
- 1 teaspoon caraway seeds
- 1 cinnamon stick
- 5 garlic chopped cloves
- venison roast 3 to 5 pounds
Instructions
- Add everything but the roast to a pot and bring it to a boil. Turn off the heat and cover, then let it cool to room temperature while covered. This will take a few hours. Meanwhile, trim any silverskin you find off the roast. Leave the fat. Once the brine is cool, find a container just about large enough to hold the roast, place the meat inside and cover with the brine. You might have extra, which you can discard.
- Make sure the roast is completely submerged in the brine; I use a clean stone to weigh the meat down. You can also just flip the meat every day. Cover and put in the fridge for 5 to 7 days, depending on the roast's size. A 2-pound roast might only need 4 days. The longer you soak, the saltier it will get -- but you want the salt and nitrate to work its way to the center of the roast, and that takes time. Err on extra days, not fewer days.
- After the alloted time has passed, you have corned venison. To cook and eat, rinse off the meat, then put the roast in a pot just large enough to hold it and cover with fresh water. You don't want too large a pot or the fresh water will leach out too much flavor from the meat -- it's an osmosis thing. partially cover the pot and simmer gently -- don't boil -- for at least 3 hours and up to 5 hours. The meat itself will be cooked in an hour or less, but you want the sinews and connective tissue in the roast to soften and that takes time.
- Eat hot or cold. It is absolutely fantastic with good mustard and some sauerkraut on a sandwich.
Notes
- Keep the cooked venison in its cooking broth when refrigerating to prevent drying and maintain moisture.
- Trim silverskin from the roast but keep the fat for better texture after curing.
- Ensure the roast is fully submerged in brine; use a weight or flip the meat daily.
- Brine for 5 to 7 days depending on roast size for proper salt and nitrate penetration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 32 kcal
% Daily Value*
| Calories | 32kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 4725mg | 197% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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