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

Corned Venison ( Beef) Recipe

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This recipe for Corned Venison ( Beef), by , is from THE FIVE SISTERS , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jen Reisdorf

Category:
Category:

Ingredients:  
Ingredients:  
4-6 lb. roast cut into 1 1/2 " strips
5 TBSP. Morton Tenderquick
5 TBSP. brown sugar
2 TBSP. ground black pepper
2 tsp. ground bay leaves
2 tsp. paprika
1 tsp. allspice
1 TBSP. garlic powder
2 TBSP. pickling spices

Directions:
Directions:
Combine all spices, rub spices on meat. Put in plastic bag and turn once a day for 15 days. On day of cooking, rinse all spices off meat. Cover with water and slow simmer for 3 hours. Cool slightly, slice 1/4" thick and serve as you would corned beef.

Preparation Time:
Preparation Time:
15 DAYS

 

 

 

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