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"The belly rules the mind."--Spanish Proverb

Corned Venison Recipe

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This recipe for Corned Venison is from Keller Family Cookbook; 2nd Edition, 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:  
4-6 lb venison roast or brisket
5 T Morton Tender Quick mix
3 T Brown Sugar
1 T Black Pepper
1 tsp Paprika
1 tsp Crushed bay leaves
1 tsp ground allspice
1 tsp garlic powder
1 tsp mustard seeds
Directions:
Directions:
Mix all ingredients except meat in a suitable sized bowl. Trim fat from meat. Rub mixture into all sides of the meat. Place meat into bag and vacuum seal. Seal can also be acquired by placing into a zip loc bag and immersing into cold water to the rim then sealing. Be sure to not let water run into bag. Refrigerate for 3-5 days per inch of meat thickness. Turn it over daily. Can be cooked in a crock pot or be stored in the freezer until you are ready to cook. To cook place in Dutch oven, crock pot, etc. and add water to cover. Bring to a boil, reduce heat and simmer until tender about 3-4 hours.
Personal Notes:
Personal Notes:
I like this better than corned beef. Tastes exactly the same without all the fat. I like to use the leftovers for Rueben Sandwiches.

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