Rating: 5 stars 4.9
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This is a delicious way to utilize the shoulders of deer or elk. The process takes a little time but is well worth it. The curing gets rid of the gamey flavor of the venison. You may add one tablespoon of pickling spice if desired for a more intense flavor.


Recipe Summary

5 mins
4 hrs 15 mins
5 days 30 mins
5 days 4 hrs 50 mins
5 pounds of venison


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring 2 cups of water to a boil in a saucepan over high heat. Stir in the curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in the spice mixture. Place the boneless venison into the brine, cover and refrigerate.

  • Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.

  • To cook, rinse the meat well, place into a large pot, and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and allow to rest for 30 minutes before slicing.

Cook's Note

You may freeze uncooked corned venison by placing the desired amounts in vacuum sealable bags. Do not rinse meat before freezing, but remove excess liquid before sealing.

Nutrition Facts

135 calories; protein 21.5g; carbohydrates 5.8g; fat 2.3g; cholesterol 79.4mg; sodium 2135.7mg. Full Nutrition