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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Corned Venison, Elk Or Antelope Recipe

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This recipe for Corned Venison, Elk Or Antelope is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
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:
Personal Notes:
Recipe created by Joy Richardson's Brother in-law.

 

 

 

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