"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Corned Venison, Elk Or Antelope Recipe

  Tried it? Rate this Recipe:


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.

Pat Roylance
Added: Saturday, October 13, 2007


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

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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!