Corned Venison

Okay so I have played with this recipe for the past 2 years and this version is the best ever!


  • 1 gallon water, divided
  • 2 cups salt
  • 5 tsp instacure*
  • 3 tbl pickling spices
  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 5 bay leaves crumbled
  • 1 tsp fresh cracked black pepper
  • 4 garlic cloves sliced

Pickling Spices:

  • 1 tbl whole allspice
  • 1 tbl whole mustard seed
  • 1 tbl coriander seeds
  • 1 tbl red pepper flakes
  • 1 tbl whole cloves
  • 1 tbl whole peppercorns

To prepare:

  1. Bring 4 cups of the water to a simmer and add the remainder of the brine ingredients. Stir until the sugar and salt are dissolved. Do not boil. Remove from heat and let cool.
  2. Using either a large stockpot or a cooler, place your roasts in the bottom. I have successfully brined as many as 5 roast with just 1 recipe.
  3. Pour the brine solution on your roasts and add the remaining water.
  4. Make sure your roasts are completely covered by the brine. I usually use a big plate and set it on top to make sure the roasts are submerged fully.
  5. Store your pot in a fridge or if using a cooler you can use large resealable bags for your roast to brine in and pack them with ice.
  6. Now let them sit for 5-14 days but make sure you check them occasionally to keep them submerged and to mix up the brine spices.
  7. When ready to cook or freeze your roasts make sure you rinse them off first.

Cooking your roasts:

  • Rinse off your roast if you did not already
  • I love using my crock pot for this because I can let it cook all day and not worry about a thing.
  • Place your potatoes, carrots, cabbage and onions in the bottom of your crock pot.
  • Place your roast on top of all the veggies.
  • Add enough chicken, beef broth or water to just cover the veggies. Don’t cover the meat, the steam will rise up and keep it plenty moist.
  • Now set your crock pot on low for 8-9 hrs.
  • Your meat should be really tender and fall apart.
  • Now scoop up plenty of veggies with your yummy corned venison!
  • Optional way to cook: To cook, rinse the meat, place into a large pot, and cover ½ way with water (or chicken broth), and 4 slices of bacon(helps retain the moisture) covering the top. I add peeled potatoes, carrots and onions around the roast. Cover and set the crock pot to high for 4 hours and then to low for another 3 hours. Remove roast and slice(it will fall apart). Drain any liquid into a pot on the stove and make some gravy for the potatoes if needed.

*instacure can be left out but your roast will be grey in color rather than pink like a corned beef is.

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