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.

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Recipe Summary

prep:
5 mins
cook:
4 hrs 15 mins
additional:
5 days
total:
5 days
Servings:
20
Yield:
5 pounds of venison
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Ingredients

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

Directions

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.

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  • 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
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Reviews (30)

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Most helpful positive review

Rating: 5 stars
12/14/2010
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. Read More
(41)
34 Ratings
  • 5 star values: 31
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/13/2010
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. Read More
(41)
Rating: 4 stars
01/14/2009
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. Read More
(38)
Rating: 5 stars
12/02/2013
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 Read More
(23)
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Rating: 5 stars
10/11/2010
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. Read More
(20)
Rating: 5 stars
03/23/2014
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. Read More
(7)
Rating: 5 stars
10/09/2012
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! Read More
(7)
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Rating: 5 stars
01/13/2013
I have made this 3 times. It is a great way to use venison roast. We make Reuben sandwiches with it. yummy! Read More
(3)
Rating: 5 stars
03/13/2013
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! Read More
(2)
Rating: 5 stars
10/08/2013
This is the best venison recipe that I have ever eaten. Read More
(2)
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