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Homemade Corned Venison - Brined

This takes days to marinate but it so worth the wait~ the best way to eat some of those tougher cuts of venison leg roasts!

Prep Time
10 mins
Cook Time
6 d 22 hrs 10 mins
Total Time
6 d 22 hrs 50 mins
Servings: 5 pounds
Calories: 1365 kcal
Course: Main Course
Cuisine: American

Ingredients

Corned Venison - Brine Method
  • 2 large boneless rear leg roasts , either top rounds, bottom rounds, or bottom butt (about 5 lbs.)
  • 2 cup water
  • 6 Tablespoon sugar-based curing mixture (such as Morton's® Tender Quick®)
  • 1/2 cup brown sugar
  • 4 1/2 teaspoon pickling spice
  • 1 Tablespoon garlic, granulated
  • 6 cup cold water
Dry Rub Method for Corning Venison
  • 5 pounds venison leg roast
  • 5 Tablespoon Morton’s® Tender Quick®
  • 2 Tablespoon brown sugar
  • 2 teaspoon black peppercorns
  • 2 teaspoon garlic, granulated
  • 1 teaspoon paprika
  • 1 teaspoon bay leaf powder I grind up bay leaves in my spice mill, instead of buying them already ground.
  • 1 teaspoon ground allspice

Instructions

Corned Venison - Brine Method
    Cup of Yum
  1. Bring the 2 cups of water to a boil in a medium saucepan. Stir in the dry ingredients and stir until dissolved. Recipe for Homemade Pickling Spice.
  2. Pour the 6 cups of water into a large container and then stir in the pickling mixture. Place the venison into the the brine. Cover and refrigerate.
  3. The length of time needed for the venison to brine all the way through, depends on the thickness of the cut. Morton's® suggests 5 days for every 2 inches of thickness. So, if your roast is 4" thick, it will take 10 days to brine all of the way through! I brined the bottom butts for about 14 days to achieve the entire thickness was cured. The largest top rounds took about 21 days.
  4. For instructions to cook the venison, see here.
Dry Rub Method for Corning Venison
  1. Here is where to find the Morton's® Tender Quick®
  2. Mix all ingredients in small bowl. Rub all over the surface of the roasts. Place roasts in a container or a sealable bag and place in the refrigerator. Cure for 5 days per 2 inches of meat thickness. Turn meat over once per day. Takes at least 5-7 days, for small roasts. Up to 21 days for larger roasts.
  3. Once corned, meat must be rinsed off and cooked thoroughly.
  4. For instructions to cook the venison, see here.

Notes

  • Notes** Recipe for Pickling Spice
  • Recipe for Cooking the Corned Venison
  • Make sure you let the roasts sit in the brine long enough to "corn" all the way through! This will depend on the size of the roasts, but 21 days is suitable for larger buck roasts! I have even let them go 30 days for huge roasts. 14 days is minimum amount of time for small to medium roasts.
  • Roasts can be brined from fresh, or from frozen. Refreezing roasts after the brine process is not a problem.
  • Once meat is rinsed off. Dry thoroughly. I recommend vacuum packing meat, if freezing.

Nutrition Information

Serving 1lb Calories 1365kcal (68%) Carbohydrates 30g (10%) Protein 146g (292%) Fat 15g (23%) Saturated Fat 6g (30%) Cholesterol 538mg (179%) Sodium 339mg (14%) Potassium 2121mg (61%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 225IU (5%) Vitamin C 0.7mg (1%) Calcium 75mg (8%) Iron 22.2mg (123%)

Nutrition Facts

Serving: 5pounds

Amount Per Serving

Calories 1365

% Daily Value*

Serving 1lb
Calories 1365kcal 68%
Carbohydrates 30g 10%
Protein 146g 292%
Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 538mg 179%
Sodium 339mg 14%
Potassium 2121mg 45%
Fiber 1g 4%
Sugar 26g 52%
Vitamin A 225IU 5%
Vitamin C 0.7mg 1%
Calcium 75mg 8%
Iron 22.2mg 123%

* Percent Daily Values are based on a 2,000 calorie diet.