St. Patrick's Day is right around the corner! Take out a big venison neck roast and prepare a brine and corn your own meat for the holiday this year. It is so simple and delicious to make you will be amazed at the perfect pickled flavor the meat takes on. I guarantee you will be showered with gifts and green beer if you share with your friends and family haha! Corned venison is so tasty and versatile, use the leftovers for a hash or sandwich the next day.
3-4 pound venison roast
5 tablespoons pickling spice (I use a premixed spice but the main ingredients are; cinnamon stick, dried bay leaves, cloves, mustard seeds, whole coriander seeds, peppercorns, whole allspice, dill seeds)
12 cups water
1 cup brown sugar
1 cup kosher salt
2 teaspoons insta cure # 1 (pink curing salt)
1. Bring the water, brown sugar, and both salts to a boil and heat until they dissolve completely. Then add the rest of the ingredients to the brine, turn off the heat, and let stand until room temperature.
2. Place the meat in the room-temperature brine and refrigerate for 7-10 days, turning the venison over in the brine every day.
3. After the 7-10 days, remove the meat from brine and discard the liquid, rinse the roast thoroughly with fresh water.
4. Place large pot and enough water to cover the meat by about 4-5 inches, bring to a low simmer cover and let cook for 3-4hrs until tender.
5. Allow the meat to rest and cool slightly before slicing (always slice against the grain) Serve it with some boiled potatoes, braised cabbage and spicy mustard!
The Hungry Hunter
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