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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Deli-Style Corned Venison Recipe

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This recipe for Deli-Style Corned Venison 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:  
4-6 lbs. venison, elk, bear or moose (any solid cut)
5 tbsp. Morton’s Tender Quick
2 tsp. brown sugar
1 tbsp. ground black pepper
1 tsp. ground paprika
1 tsp. ground bay leaves
1 tsp. ground allspice
1/2 tsp. garlic powder
Directions:
Directions:
Trim surface tallow from brisket. In small box, mix Morton Tender Quick and remaining ingredients. Rub mixture into all sides of brisket. Place brisket in plastic bag and tie end securely. Refrigerate and allow to cure 5 days per inch of meat thickness. Place cured brisket in Dutch oven. Add water to cover. Bring to a boil; reduce heat. Simmer until tender, about 3-4 hours. Serves 5-8.

 

 

 

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