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Corned Venison, Elk Or Antelope Recipe

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This recipe for Corned Venison, Elk Or Antelope, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Pat Roylance
Added: Saturday, October 13, 2007

Category:

Ingredients:
2 to 3 lb Roast
2 Quarts water
1/2 Cup pickling salt (unionized)
1/2 cup Meat tenderizer (Unflavored)
3 Tbl Sugar
2 Tbl Pickling Spice
2 Bay Leaves
1/2 teas Coriander
8 peppercorns
2 garlic cloves

Directions:
Bring water and remaining ingredients except roast, to a boil in a large pot.

After sugar and salt dissolves, turn off and cool. When brine is cool add the meat and marinate for 5 days
Cook as you would corned beef

Personal Notes:
Recipe created by Joy Richardson's Brother in-law.

 

 

 

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