Corned Venison
Corned Venison transforms a boneless venison shoulder with a sweet-savory brine of brown sugar, pickling spices, and garlic that infuses the meat with deep, aromatic flavor. After a long cure and gentle simmer, it slices tender and juicy with a subtly spiced, slightly sweet finish. Ideal for a hearty weekend meal or sandwich platters for gatherings.
- Prep10 mins
- Cook4 hrs 15 mins
- Serves20
- DifficultyMedium
- 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
Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.
- 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 260.3 kcal Moderate
- Protein 10.53 g Good Source
- Carbs 44.05 g Moderate
- Total Fat 4.81 g Moderate
- Saturated Fat 1.99 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 12.48 mg Low Source
- Sodium 438.36 mg Moderate
- Fiber 2.11 g Low Source
- Sugar 11.71 g High
- Added Sugar 4.54 g Moderate
- Calcium 168.03 mg Moderate
- Iron 2.16 mg Moderate
- Potassium 136.18 mg Low Source
- Vitamin A 0.03 mcg_rae Low Source
- Vitamin C 0.0 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.