MI Coop Kitchen

Corned Venison

Recipe by
Great Lakes Energy Cooperative  
5 days
Prep: 1/2 hour | Cook: 3-4 hours | Servings: Serves 6


  • venison roast, 2-3 pounds
  • 2 quarts distilled or spring water
  • 1/2 cup canning and pickling salt
  • 1/2 cup tenderizing salt, such as TenderQuick
  • 3 tablespoons sugar
  • 2 tablespoons mixed pickling spice
  • 2 bay leaves
  • 8 whole black peppercorns
  • 1 or 2 cloves garlic, minced
  1. If using a flat piece of meat, such as flank or brisket, roll and tie.  If using a shoulder or other roast, rolling is not necessary.  Place in large glass bowl or oven cooking bag.
  2. Combine remaining ingredients and bring just to a boil.  Remove from heat and cool.
  3. Pour cooled brine over meat in container and cover with plastic wrap.  If using a cooking bag, squeeze out the air, then twist bag shut and seal.
  4. Refrigerate 4 or 5 days, turning meat occasionally. Drain the brine and rinse the meat with cold water.
  5. To prepare meat, place in dutch oven and cover meat with water. Bring to a boil and drain the water, then add fresh water and bring back to a boil. Cover the dutch oven, reduce heat and simmer 3-4 hours or until tender.  This step may also be completed in the oven at 325F until tender.
  6. Slice meat and serve.

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