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Corned Venison and Cabbage Recipe

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This recipe for Corned Venison and Cabbage is from Multilakes Conservation Club Cookbook , 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:  
6 tbsp. Morton Tender Quick
1/2 c. brown sugar
1 tsp. garlic powder
2 1/2 qt. water
1 1/2 tbsp. pickling spices
5 lb. venison, bear, moose, elk or antelope (any solid cut)
1 med. head cabbage
6 med. potatoes (optional)
6 lg. carrots (optional)
Directions:
Directions:
Combine a half-quart water with first 3 ingredients in medium saucepan. Bring to rapid boil and stir until dissolved. Cool brine; pour mixture into stoneware crock or ample-size food-grade plastic bucket. Add 2 quarts water, pickling spices; stir. (If brine pump is used, add pickling spices after meat has been pumped.) Submerge meat in brine and refrigerate for 10 days - five days if meat is pumped with brine solution. Stir brine and turn meat every second day, removing surface mold as necessary. At the end of curing time, remove meat, immerse in fresh water and soak for 2 hours. Drain; add enough fresh water to cover and simmer (not boil) for 4-6 hours, or until tender. Add quartered cabbage and optional vegetables. Simmer until fork-tender. Serves 5-8.

 

 

 

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