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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

CORNED VENISON: deer, elk, antelope ( wild game meat) Recipe

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This recipe for CORNED VENISON: deer, elk, antelope ( wild game meat) is from FAMILY AND FRIENDS 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:  
10 to 12 pounds of roasts cut from the rump or shoulder of the game animal. 3-4 pounds each roast is sufficient. They are best cut into no more than 3" thickness as the brine may not penetrate into thicker roasts. This thickness is good for slicing for sandwiches also.

2 cups Morton Quick Curing Salt
15 -20 Whole cloves
3-4 tsp. Minced dehydrated garlic flakes
3-4 tsp. Minced dehydrated onion flakes
3-4 Large Bay Leaves
Directions:
Directions:
Place meat in a large plastic container. Cover with cold water. Add curing spices and mix well to dissolve salt. Make sure meat is not packed on top of each other. Secure a lid on the container. Cure will take 7-8 days in the refrigerator.
It is important to stir the meat every day to be sure the cure will penetrate into each roast correctly. Save the brine if cooking the meat will be the next step.

At the end of 7-8 days the meat can be removed and sealed in packages for the freezer with some of the brine added to the roasts for seasoning. If sandwiches are to be made cooking the meat will be the next step.

Corned venison and cabbage is another great meal to make with homemade corned venison. Recipe will be added later.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
3-4 hours
Personal Notes:
Personal Notes:
One of my family's favorite sandwiches is a Reuben on a traditional rye bread. Using wild game to make our own corned venison, similar to corned beef, is quite rewarding when the sandwiches are made. None of my family is wild about sauerkraut but in a reuben sandwich they love it. Topped with deli baby Swiss cheese, this grilled sandwich is set for a king.

 

 

 

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