Once your deer roast is seasoned, cook it in a slow cooker with cabbage and red potatoes. Flank meat and shoulder roasts are also great cuts of venison for this particular recipe. You may also use the brisket of a moose or an elk.
Use the leftovers for Reuben sandwiches. Just place the meat on rye bread, add sauerkraut and white cheese, and then grill it like a cheese sandwich.
Prep time: 30 minutes + 5-7 days to cure
Cook time: 1 hour
- 4- to 6-pound venison roast
- 5 tablespoons Tender Quick
- 2 tablespoons brown sugar (packed)
- 2 teaspoons ground black pepper
- 1 teaspoon paprika
- 1 teaspoon bay leaf powder (or crush bay leaves and measure out 1 teaspoon)
- 1 teaspoon ground allspice
- 2 teaspoon garlic powder
- Mix all ingredients (except the meat) together in a small bowl. Rub the mixture on the venison roast.
- Place the seasoned roast in a resealable bag and place it in the refrigerator. Allow to cure 5 days per 2 inches of meat, turning bag once a day. This will take at least 5 to 7 days.
- When the venison roast has cured, rinse it off and add it to a slow cooker. Allow venison to slow cook until the meat falls apart. During the last hour or so of cooking, add cabbage wedges and potatoes.
- Serve corned venison with homemade Thousand Island dressing.
For more venison recipes, visit: MissHomemade.com