This Slow Cooker Corned Venison Recipe is easy to make but takes a few days to season. (Photo courtesy of MissHomemade.com)
January 18, 2018
By Raschell Rule
Print Recipe
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.
Serves: 4-6 Prep time: 30 minutes + 5-7 days to cureCook time: 1 hour
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Ingredients:
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
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Directions:
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
