Corned Venison

[762nato]

Ingredients; 1/2 cup coarse salt 2 cloves garlic chopped
1 tsp. sugar pepper to taste
1/2 tsp. saltpetre 3 tblsp. whole mixed pickling spice


About a 4 - 5 lb. roast

Mix the ingrediants together and rub over meat, place meat in a deep stainless pot and add 2 cups of water. Cover and refrigerate from 8 to 15 days, turning meat once each day and pouring liquid over it(bigger roasts need to sit longer).
Cook in pickiling juice plus enough water to cover meat. Bring to a boil, let sit a bit, discard pickling liquid. Cover meat with fresh water and simmer for 2 hours. Add traditional veggies: cabbage, carrots, onions and potatoes. serve hot.
Have someone that says they don't like venison over for dinner.
mmmmmmmmmm good

Andy

 

[fogducker]

damm that sound,s good think it would work on a moose roast?

 

[Moon]

This is too ironic. I was just asking a chef friend on Friday evening if he might have any recipes or leads in getting some for corned venison! I had heard about it several years ago and had always wanted to give it a try. Might be a great dish for St. Paddy's Day! Cheers!

 

[mommabear]

Sounds yummy! Gonna have to try that one! Thankyou!

 

[762nato]

Works on moose as well. Damn good stuff. Enjoy

Andy

 

[BBB]

I've got one of those sitting in my fridge as we speak. I put juniper berries in mine as well.

Be careful to use pickling salt though - with regular salt, the iodine will #### up your meat.

 

[ghughes]

I havn't tried this recipe, but goose breast works for a good corned recipe too.

 

[the keepa]

Windsor Salt web site has recipes for various meats...http://www.windsorsalt.com/recipes/meat_curing_1.html
...I've used these recipes for years with rave results.....

 

[ghughes]

I couldn't find tender quick here in Kingston (ON), but found a substitute from a local butcher that works very well. I don't what it's called but they use it for bacon.