Corned Venison

Very good recipe I have made corned venison for years with almost the same recipe.If you add salt peter the color will be neer the same as store bought corned beef.Use this same recipe then smoke the corned venison and you now have venison pastrami.

This was easy, and when I got done it tasted almost like corned beef! It was amazing. I used it to make corned venison sandwiches. I would use it any way you would use corned beef.

I use the brine recipe and then make venison pastrami. After the 5 days, rinse the meat under cold water, pat dry. Use your hands to smear the roast with whole grain mustard. Shake on an even coating of ground black pepper and then a little granulated onion. Place the roast in a pan and then in a smoker at 275 degrees. I use hickory wood to smoke mine. The juices that gather in the pan will help keep it moist, add a little water if it starts to dry out in the pan while smoking. 4 to 5 hours until the internal temp is 165 degrees pull it out and let it rest 20 minutes. Thinly slice and enjoy

Used this last year for first time. Will use it every year !!! I made three roasts, no time to cook them so wrapped and froze. Gave to my son a few weeks later. Only got a spoon full!!!!! from the first one he made,him and his friends ate the rest. I think you will love this ,if you like corn beef.

I followed this recipe to a T up to the cooking method. I chose to cook mine in a slow cooker instead of the boiling method but only to play it safe. I have never boiled corned beef and didn't want to risk not liking it that way after I had spent 5 days "babysitting" it. This is an excellent way to use up venison that is taking space in the freezer. I still prefer beef over venison but that goes for all recipes and not just this one. If you are a hunter and you like corned beef, give this one a try. You won't be disappointed.

My husband's a hunter. It's hard for me to find recipes to use with what he brings home. I'm not crazy about game. I always keep the recipes that "fool" me into forgetting that I'm eating: deer, fish, bear, elk, etc. This recipe is awesome! I was skeptical about what this brine would really do. TRY IT! So tender and yummy! We put it on sandwiches w/swiss or provolone cheese and then grill the bread. Sooooo yummmmy!

I have made this 3 times. It is a great way to use venison roast. We make Reuben sandwiches with it. yummy!

This was outstanding ,lean corned venison, very tasty and didn't last long.... New favorite to make

This is the best venison recipe that I have ever eaten.

Tried this last week...tastes just like corned beef!! I did the refrigeration out in the garage and with freezing temps, the center of the roast froze and didn't turn the red color. I'll be doing this again soon until I run out of venison!

A friend does this to the rump every year, and I just tried some. DELICIOUS! Like corned beef, but with no slimy gelatin. If we get a second deer this season, I will definitely do this! Saltpeter (a nitrate) will keep it pink, like store-bought corned beef, but it's not really good for you. I won't use it, the pink color is not important to me.

I had no idea a venison roast would take to being corned so well. WOW!! Another great way to enjoy natures bounty. Our little blacktail don't have very big shoulder roasts so I did a rump roast and it came out great. Gave corned venison for X-mas presents last year and will be doing the same.

I make this every year and it is a hit! I boil it in beef stock though and it taste very much like corned beef.

I really liked this. I made Rubens with it. Turned out excellent. Will make again

This tastes just like corned beef. I made ruebens sandwiches for the family and they thought it was corned beef.

I am a hunter and love venison, my wife is not and does not. I used this recipe on some year or so old frozen version roasts. My Irish wife loved it. Loved it more than corned beef. I will triple batch and corn 15 pounds at a time. I then can in pint jars. Makes the best hash ever. Instead of complaining about deer season my wife now joins me.

Oh my gosh you would swear this was genuine corned beef!!!! Looked, tasted and even cut like corned beef does. Thank you for another recipe I can use with venison!

Worked just like the recipe said it would, I did reserve the juice from cooking it to store the leftovers in so it would not dry out, but it lasted several days. Will make it again.

excellent

Excellent!!! I can't wait to make this recipe again. My family loves it.

Very good recipe I have made corned venison for years with almost the same recipe.If you add salt peter the color will be neer the same as store bought corned beef.Use this same recipe then smoke the corned venison and you now have venison pastrami.

I smoke this ,excellent!

I have made this several times and think it is great. Nice and easy to do also. great chopped up with potatoes and onions to make a hash for breakfast. Did two roasts in my last batch and froze one so I can try and make some pastrami when I have the time.

Made it straight from the recipe - it tasted like real corned beef.

This is a fine way to take venison and create a tastey main course that serves well with cabbage (roasted, braised or boiled) or mashed potatoes.

This is a fantastic way to make venison. I have used it several times and it makes great reuben sandwiches.

I had to special order the Tender Quick, never heard of it. This was well worth it and a GREAT way to use those shoulder roasts. I will forever more use this recipe for that. Makes great hash in the morning also. Thank you for sharing this recipe!!

Tried this recipe with bear meat. It turned out awesome. I cooked it in a crockpot. Added a chopped onion, some salt and pickling spice. It is the best recipe I have tried.

Ive made this recipe a couple times. Always love it. One other thing ive done also is rinse and pressure can the meat after its out of the brine. Very tasty and lasts forever.

I didn't change any of the recipe other than I used a sturdy plastic bag to line a plastic pail. It made it easy to shake/flip the bag to mix the meat in the solution. With cooking I found a similar recipe for brisket, using a pressure cooker. I just thought boiling the meat took way too long (~4 hours!). I put the 2 pieces of deer shoulder on the circular riser plate in the bottom of the pressure cooker, put water in to cover the meat. I figured 45 minutes should work. It did! Turned out very flavorful, tender and nice reddish color to the meat.

Followed this recipe exactly although I saw a comment about using slow cooker instead and I may try that next time around. It was a great way to utilize your game meat in a different way. I made Reuben sandwiches and family and friends loved it. Thank's for the recipe