Corned Venison

By Lori01

Any cut of venison can be used for this recipe. I used a roast, but the recipe says that you shouldn't worry about silver skin or senwey tissue. Apparently, between brining and cooking, it disappears.

Ingredients

• In a pot (the brine)
• 2 Quarts of Water
• 1/2 cup canning Salt
• 1/2 cup Morton's Tenderquick-not every store has this salt. It is a curing salt and apparently in the canning section
• 2 tbls Pickling Spice
• 4 Bay Leaves
• 8 whole Black Peppercorns
• Fresh Garlic Cloves, crushed (I used 4 cloves)

Preparation

Step 1

Mix the ingredients and bring to a boil. Let the mixture cool, then pour over the meat in a plastic, glass or ceramic container, do not use metal. I used a gallon plastic resealable bag.
Refrigerate 4-5 days, turning the meat once a day to circulate the brine. The bag made this easy.
Remove the meat and discard the brine. Rinse the meat.
Cook the meat in a pressure cooker about 45 minutes with 1 1/2 cups water at 10 pounds of pressure. Cook up to 3 pounds of meat at a time.
Save the liquid for gravy.

Oven method:
Preheat the oven to 300 degrees. Place drained, brined meat in a roasting pan with a tight fitting lid. Add enough water to go two thirds of the way up the meat. Cover and cook until tender, about 3 hours.

Slow cooker method: This is what I did and it worked great.
Place drained, brined meat in a slow cooker with about 2 cups of water. Put slow cooker on low and cook 8 hours.
You can use the meat just like corned beef; Reuben sandwiches; hash; or just like it is.
I make a simple gravy with sauted onions, a clove of garlic, two beef bouillon cubes simmered in 2 cups of water. In another cup of water, I stirred in a tablespoon of corn starch and then added the cornstarch mixture to the simmering bouillon cubes. That created my simple gravy.
Then, I made a half of a bag of Kluski noodles ( you can get these an any sore in the noodle section of Spaetzle noodles, which you can find at Aldi's)
I shredded the corned venison, put some on a serving of noodles and poured on the gravy. It was simple and great.