Corned Deer Roast

I am lucky to be married to a very dedicated hunter who loves to cook!  We are always looking for ways to save money and utilize the food that he harvests. We have really enjoyed making our own Corned Venison.  Not only does it cost less to make it is healthier than a traditional beef
cut since it has so much less fat.

You could also use this recipe for beef when a good roast is on sale. We use this meat for dinners or sometimes just cook up a batch for lunch meat!

Corned Deer Roast
 First you will start off with a seasoned brine mixed with a curing salt (I use Morton’s Tender Quick)
You will boil the brine then let it cool to room temperature before adding your meat.
Corned Vennison
Once you have added your meat seal it in a zip lock bag or air tight container.
Over the next 5-7 days you will refrigerate the meat turning the meat once a day.
After 5-7 days you will be ready to simmer the meat for about 4 hours.
You can rinse the meat before cooking to get some of the salt out, although
I transfer mine directly from the brine to the pot.

Corned Deer Roast
We cooked about 4lb’s of deer roast and as you can see it yields
more than a traditional beef roast once it is cooked.
Corned Deer Roast
Ingredients For Brine:
1 Tablespoon Black Pepper
1 1/4 Tablespoon Coriander Seeds
2 Cinnamon Sticks
1 Teaspoon Caraway Seeds
6 Crushed Bay Leaves
1 Tablespoon Red Pepper Flakes
4 Cloves Of Garlic Minced
Morton’s Tenderquick Per Package Instructions
A note on curing:  Be sure to use a cure that has nitrates in it like pink butchers salt or Morton’s Tenderquick.  The nitrates have two purposes; it will give your meat a nice pink color while adding flavor and prevent botulism. You will want to lean towards a longer curing time especially for larger pieces of meat to make sure the cure reaches the center of the meat.
Bring spices and cure to a boil in a large pot.  Once boiling remove from heat and let cool to room temperature. Once the brine is cool add your venison roast and store in either a zip lock bag or air tight container.  Refrigerate the brine and meat for 5-7 days turning the meat once a day.
At the end of the 5-7 days your meat will be cured. Simmer the roast in a pot of water just large enough to cover the roast for 4 hours or until tender.  Enjoy!

    Categories: Main Dish