Introduction
If you’re a fan of corned beef, you’re going to love Corned Venison Recipe! This lean, flavorful alternative is a fantastic way to preserve and enjoy venison in a new way. Whether you’re a hunter looking to make the most of your harvest or simply someone who enjoys trying unique recipes, this guide will walk you through everything you need to know about making corned venison at home.
From its rich history to the best way to serve it, we’ve covered every detail. Get ready to transform your venison into a tender, spiced delight!
What is Corned Venison Recipe?
Corned Venison Recipe is a cured and brined version of venison that’s seasoned with a mix of spices, including coriander, mustard seeds, and cloves. The name “corned” comes from the large grains (or “corns”) of salt traditionally used in the curing process. This dish is often slow-cooked until tender and is commonly enjoyed with cabbage or in sandwiches.
Origin of Corned Venison Recipe
Corned meat has its roots in ancient preservation techniques. Before refrigeration, people cured meats with salt to extend their shelf life. The method became particularly popular in Ireland and Britain, eventually making its way to the U.S. Venison, being a leaner alternative to beef, became a favored protein for corning, especially among hunters and those who appreciate wild game.
Ingredients
Brine Ingredients:
- 1 gallon water
- 1 cup kosher salt
- ½ cup brown sugar
- 1 tbsp pink curing salt (Prague Powder #1)
- 2 tbsp pickling spice
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 4 cloves garlic, minced
- 3 bay leaves
- 1 cinnamon stick
Meat:
- 3–5 lbs venison roast
Optional Cooking Ingredients:
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 head cabbage, quartered
Equipment Needed
- Large pot
- Measuring cups and spoons
- Large food-safe container (for brining)
- Meat injector (optional)
- Sharp knife
- Dutch oven or slow cooker
Step-by-Step Preparation
1. Prepare the Brine
In a large pot, combine water, kosher salt, brown sugar, curing salt, and all the spices. Heat the mixture until the salt and sugar dissolve, then let it cool completely.
2. Brine the Venison
Place the venison roast in a food-safe container and pour the cooled brine over it. Make sure the meat is fully submerged. Cover and refrigerate for 5–7 days, flipping the meat daily to ensure even brining.
3. Rinse and Prepare for Cooking
After brining, remove the venison from the brine and rinse it under cold water to remove excess salt. Pat dry with paper towels.
4. Cook the Corned Venison
Stovetop Method:
- Place the venison in a large pot.
- Add chopped onions, carrots, celery, and enough water to cover the meat.
- Bring to a boil, then reduce heat and simmer for 3–4 hours until fork-tender.
Slow Cooker Method:
- Place the venison in a slow cooker with chopped vegetables.
- Cover with water and cook on LOW for 6–8 hours.
5. Serve and Enjoy
Once cooked, slice the venison against the grain and serve with cabbage, potatoes, or in a sandwich.
Health Benefits of Corned Venison Recipe
- High in Protein: Venison is leaner than beef, making it a great protein source.
- Lower in Fat: Since venison is naturally low in fat, it’s a healthier alternative to corned beef.
- Rich in Iron & B Vitamins: Helps boost energy and improve red blood cell production.
Additional Information
- Storage: Cooked corned venison can be refrigerated for up to 5 days or frozen for up to 3 months.
- Flavor Variations: Add juniper berries, cloves, or more garlic for a stronger flavor.
- Serving Ideas: Try it in a Reuben sandwich, hash, or alongside roasted vegetables.
Best Way to Serve Corned Venison
Corned venison pairs perfectly with:
✔️ Steamed cabbage and potatoes
✔️ Rye bread with mustard
✔️ In a classic Reuben sandwich
Calories and Nutrition (Per 3 oz Serving)
| Nutrient | Amount |
| Calories | 180 |
| Protein | 28g |
| Fat | 4g |
| Carbs | 2g |
| Iron | 15% DV |
Prep Time, Cook Time, and Total Time
| Prep Time | Brining Time | Cook Time | Total Time |
| 20 mins | 5–7 days | 4–6 hours | ~1 week |
Conclusion
Corned Venison Recipe is an excellent way to enjoy a lean, flavorful, and protein-rich dish. With the right brining technique and slow cooking, you can create a tender, delicious meal that rivals traditional corned beef. Whether you serve it with cabbage, in a sandwich, or on its own, this recipe is sure to impress!
FAQs
1. Can I use this recipe for other meats?
Yes! You can use the same brine for beef, turkey, or even pork.
2. Is curing salt necessary?
Curing salt gives corned venison its pink color and enhances preservation. If omitted, the meat will be safe but have a grayish appearance.
3. How long should I brine the venison?
For best results, brine for at least 5 days and up to 7 days.
4. Can I freeze corned venison?
Yes! Wrap it tightly and store it in the freezer for up to 3 months.
5. What’s the best way to slice it?
Always slice against the grain for maximum tenderness.