MinnesotaWaterfowler

[Macquarrie]

Corned Venison

8-12 pounds of venison roasts (enough to 2/3 fill a clean 5-gallon plastic bucket)

1 bag (2 #) (4 c) Morton Tender Quick meat cure (salt, sodium nitrate & sodium nitrite

2 gallons water

½ c. sugar

4 T. pickling spice

2 t. crushed red pepper

6 cloves (or more) garlic

1 t. coarse black pepper

heavy plate and clean rock (weight)

To prepare:

Carefully wash out five gallon bucket. Fill with measured two gallons of water. Add Tender Quick salt, sugar and spices. Stir well, until salt is all dissolved. (Recipe can be doubled; this recipe presumes a rather full bucket of venison roasts.)

Add venison roasts. Both rounds and shoulders of one deer can be treated in one batch. Make sure meat is completely covered with brine. Using a clean, heavy plate and appropriate weight (a clean, non-porous, smooth rock, run through the dishwasher & drying cycle to disinfect, works well.) Cover bucket to keep clean. Cure in a place just above freezing (30-40deg. F) temperature for three weeks. (I have a cabinet in my attached garage against the house wall. Works great.) Turn the meat every five days, so that there are no spots left untouched by brine.

To cook:

Remove every speck of venison fat from the roast. (!!!) Then place in large pot, cover with water, and add more garlic, peppercorns or red pepper to water, if you wish. Bring to a boil, and simmer one hour per pound. Cool, then skim off any residual fat. Slice thinly, across the grain when cold. Great in Rubens, hash, sandwiches, etc. One of the best things I’ve ever eaten. The only problem is, that after all that work, it will disappear in hours.
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"Waterfowling is like the flu, not everyone gets it"

[Paul Flicek]

I have had this before and it is definately worth the effort. We made some awesom reubens with it, theres no question I will do it again next year!