CORNED VENISON
This is a corned brisket recipe that my family enjoys. I use either venison roast or goose breast, or sometimes both! I make this every St. Patrick's Day to use in a boiled dinner served with green beer! YUM! The meat turns nice and pink, just like the store bought brisket!
Provided by JustJan
Categories Wild Game
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all brine ingredients and bring to a boil.
- Cool.
- Pour over roast(s) in a non-metal container.
- Cover and refrigerate in brine for 4 - 5 days, shaking or turning daily.
- Rinse WELL.
- Cover with water and simmer 3 - 4 hours or until tender.
- *Basically, cook as you would any corned brisket. I add vegetables for boiled dinner about the last 30 minutes or so of cooking time.
Nutrition Facts : Calories 445.1, Fat 10.1, SaturatedFat 2.4, Cholesterol 68.1, Sodium 9437.5, Carbohydrate 7.2, Sugar 6.3, Protein 81.4
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Ruth Brown
brownruth@yahoo.comOverall, this is a great recipe for corned venison. It's easy to make, and the results are delicious. I highly recommend it!
Roy Wilson
wilson.r49@gmail.comI found that the corned venison was a bit dry after cooking. I think I would add a little bit more liquid to the pot next time.
Mr akash Khan
khanm83@yahoo.comThis recipe was a bit too spicy for my taste, but I think that's just a matter of personal preference. I would recommend using less chili powder or cayenne pepper if you don't like spicy food.
SHIRIN ALI
s.ali@gmail.comI'm not a huge fan of venison, but I really enjoyed this recipe. The brining process helped to remove the gaminess of the meat, and the spices gave it a delicious flavor.
Damodar Gyawali
d_g@aol.comThis recipe is a great way to use up venison that you might otherwise not know what to do with. The brining process really helps to tenderize the meat, and the spices give it a wonderful flavor.
Nur Rahman
rnur57@yahoo.comI've been making this recipe for years, and it's always a hit. The corned venison is always tender and flavorful, and the cabbage and potatoes are the perfect sides.
SN JAN 4
4.s51@gmail.comThis is my go-to recipe for corned venison. It's simple to make, and the results are always delicious. I highly recommend it!
Frayled Gerardo
frayled_gerardo22@yahoo.comI used this recipe to make corned venison for St. Patrick's Day, and it was a huge success. Everyone loved it! I especially liked the fact that the recipe didn't require any special ingredients.
Alice Ongera
a.ongera@hotmail.frI've made this recipe several times now, and it always turns out great. The corned venison is always moist and flavorful, and the cabbage and potatoes are the perfect sides.
Hamraz Hamraz
hamraz.hamraz@yahoo.comI was a bit hesitant to try corned venison, but I'm glad I did. It was surprisingly delicious! The brining process really helped to tenderize the meat, and the spices gave it a wonderful flavor.
Magdalene Anim
a-m@aol.comThis recipe was incredibly easy to follow, and the corned venison turned out perfectly tender and flavorful. I served it with cabbage and potatoes, and it was a hit with my family.