Easy Corned Venison Recipe

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Brined for days and cooked for hours, corned beef has been a St. Patrick’s Day staple forever, but when done properly you will be hard-pressed to tell the difference between corned beef and corned venison or other game meats. Using wild game offers a healthy alternative to this holiday favorite as the meat is much leaner and does not have any added hormones or preservatives.

How long you brine your meat depends on the thickness of the cut. If you have a large piece of venison, consider cutting it in half to reduce the brining/pickling time. The brining process is complete when you can cut the meat in half and it is no longer gray in the center. If it is gray – put it back in the brine.

Yield: 1 (3- to 5-) pound venison roast
Total time: 5-7 days

Ingredients:

• 3 to 5 pounds of venison roast trimmed of all silver skin and gristle
• 3 ½ quarts water
• 1 packet Hi Mountain Jerky Cure
• 1 packet Hi Mountain Jerky Seasoning
• 3 teaspoon sugar
• 2 bay leaves
• ¾ cup pickling salt
• ¼ cup pickling spice

Directions:

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