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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Corned Venison Recipe

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This recipe for Corned Venison is from The Rusch Family 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:  
5-6 pounds venison roast
1 large onion chopped
2 garlic cloves sliced
3/4 Tablespoon black pepper
4 Tablespoon sugar
1/4 teaspoon ground cloves
3 tablespoons mixed pickling spices
1 cup kosher salt
1/2 ounce cure No. 1 (sodium nitrate)
enough water to cover meat
Directions:
Directions:
Put venison in a large non metal container with a cover. Put enough water over meat to cover. Then drain water off into a large kettle. Put chopped onion and garlic in container with meat. Then add remaining ingredients to kettle with water. Bring to a boil. Then remove from heat and let cool. When cool, pour over meat in container. Cover and refrigerate 38º - 42º temperature 18-21 days, turning every 4-5 days. After 18-21 days cook or freeze. Bake, broil or cook as you would for corned beef.

 

 

 

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