Corned Venison

1. 1

   Bring 2 cups of water to a boil in a saucepan over high heat. Stir in curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved, then remove from the heat. Pour 6 cups of cold water into a 2-gallon container and mix in the spice mixture. Place boneless venison into the brine, cover, and refrigerate.

2. 2

   Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.

3. 3

   To cook, rinse the venison well, place it into a large pot, and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and let it rest for 30 minutes before slicing.

• Calories 259.0 kcal Moderate
• Protein 10.6 g Good Source
• Carbs 43.45 g Moderate
• Total Fat 4.79 g Moderate
• Saturated Fat 1.99 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 12.48 mg Low Source
• Sodium 445.08 mg Moderate
• Fiber 1.61 g Low Source
• Sugar 8.28 g Moderate
• Added Sugar 1.0 g Low Source
• Calcium 199.49 mg Moderate
• Iron 2.16 mg Moderate
• Potassium 138.42 mg Low Source
• Vitamin A 0.04 mcg_rae Low Source
• Vitamin C 0.01 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

No known allergens listed for this recipe. Always double-check ingredients for your needs.