• Posts
    • Bowhunting Articles
    • Bowhunting News
    • Bowhunting Gear
  • Interviews
    • Straight Shot Blog
  • Videos
  • Deer Pictures By Robert Hoague
  • Cooking Wild Game
    • Cooking With SusieQ
  • Wild Hogs
  • Bowfishing
  • Events
  • Contact
Thursday, February 2, 2023
Bowhunting.Net
  • Login
  • Register
  • Bowhunting Articles
  • Interviews
    • Straight Shot Blog
  • Bowhunting Videos
  • Deer
  • Wild Turkey
  • Scouting
  • Bear
  • Cooking Wild Game
    • Cooking With SusieQ
    • Wild Game Cooking
No Result
View All Result
  • Bowhunting Articles
  • Interviews
    • Straight Shot Blog
  • Bowhunting Videos
  • Deer
  • Wild Turkey
  • Scouting
  • Bear
  • Cooking Wild Game
    • Cooking With SusieQ
    • Wild Game Cooking
No Result
View All Result
Bowhunting.Net
No Result
View All Result
Home Bowhunting Posts Bowhunting Articles

Cooking Corned Venison

This recipe works with antelope, deer, moose and elk. It will also work with beef and lamb, of course, but also bear and pork.

Robert Hoague by Robert Hoague
January 16, 2023
in Bowhunting Articles, Bowhunting Posts, Cooking Wild Game, Wild Game Cooking
0 0
A A
0

Corned Venison

Lovers of corned beef hash will want to corn shoulder or neck roasts, then simmer them long enough they begin to fall apart. The extra connective tissue in these cuts makes for a moister hash.

The technique is simple: Brine your meat, then simmer it into tenderness. It takes several days, but it isn’t labor-intensive at all. Once made, corned venison is great hot or cold, with root vegetables, cabbage, or cold in sandwiches or chopped into hash.

This recipe works with antelope, deer, moose and elk. It will also work with beef and lamb, of course, but also bear and pork.
  • Prep Time: 20 mins
  • Cook Time: 3 hrs
  • Total Time: 3 hrs 20 mins
Ingredients
  • 1/2 gallon water
  • 1/2 cup kosher salt
  • 1/3 cup sugar
  • 1/2 ounce Instacure No. 1 (sodium nitrite)
  • 1 tablespoon cracked black pepper
  • 1 tablespoon toasted coriander seeds
  • 6 bay leaves, crushed
  • 1 tablespoon mustard seeds
  • 1 tablespoon dried thyme
  • 1 teaspoon caraway seeds
  • 1 cinnamon stick
  • 5 chopped garlic cloves
  • 3 to 5 pound venison roast
Instructions
  • Add all ingrediants, except 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 all silverskin you find on 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.

corned venison in broth
Photo by Chef Hank Shaw

  • 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 allotted 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 venison 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

One final tip: When you are done with the corned venison, leave it in the cooking broth. Store that in the fridge. Why? The broth keeps the venison moist. Without fat, if you leave it out of the brine it can get very dry and even crumbly.

Nutrition

Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4725mg | Potassium: 26mg | Fiber: 1g | Sugar: 6g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
Tags: Corned Venison
Previous Post

Wanna See More Deer? Here’s How!

Next Post

Ian Meredith, age 13, Arrows A P&Y 238″ Record Book Buck

Next Post

Ian Meredith, age 13, Arrows A P&Y 238" Record Book Buck

How To Make A Waterhole In Your Deer Woods

Sydnie Wells On January 2023 Texas Bowhunt

New Butte 25 pack From Outdoorsmans.com

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recent Posts

  • Wild Turkey Cajun Pasta
  • Archers Top 3 Shooting Mistakes
  • New For Grim Reaper Broadheads For 2023
  • Vosker Cell Camera- Two Year Field Test
  • More ‘Big 10’ – Part 3
  • Make A Scrape Tree The Steve Bartylla Way!
  • Bowhunting Articles
  • Interviews
  • Bowhunting Videos
  • Deer
  • Wild Turkey
  • Scouting
  • Bear
  • Cooking Wild Game

© 2023 JNews - Premium WordPress news & magazine theme by Jegtheme.

No Result
View All Result
  • Bowhunting Articles
  • Bowhunting Videos
  • Deer
  • Bowhunting Gear
  • Western Bowhunting
    • Elk
  • Wild Turkey
  • Cooking Wild Game
  • Wild Turkey Bowhunters Blog
  • Straight Shot Blog
  • Register
  • Activate
  • The Original Bowhunting Website & Blog. Online Since 1996.
  • Robert Hoague Field Notes, Photos & Blog

© 2023 JNews - Premium WordPress news & magazine theme by Jegtheme.

Welcome Back!

Login to your account below

Forgotten Password? Sign Up

Create New Account!

Fill the forms below to register

All fields are required. Log In

Retrieve your password

Please enter your username or email address to reset your password.

Log In

Add New Playlist

Pin It on Pinterest

Share This
  • Facebook
  • Twitter
  • Pinterest
  • LinkedIn
-
00:00
00:00

Queue

Update Required Flash plugin
-
00:00
00:00