This recipe for Corned Venison is meant to accompany an article that I wrote for Wisconsin Outdoor News 2022 Issue 4. The corning recipe and process are courtesy of Larry Bonde, former chair of the Wisconsin Conservation Congress.
Ingredients For Larry Bonde's Brine
3 quarts water
1 cup salt
1/4 cup curing salt (I used Hoosier Hill farm Prague #1 powder)
1 cup granulated sugar
1/2 cup firmly packed brown sugar (light or dark)
1/4 cup honey
2 Tbsp pickling spice
1 TBSP whole coriander seeds
4 cloves garlic
3-4 pound venison roast (I used the tip of round or football roast for this, but other roasts would work)
Bring the brine to a boil stirring well. Let the brine cool to room temperature. Using a syringe, inject the meat and soak it in the brine for 5 days. I put my venison roast in a 2 gallon crock. and weighted it down with a plate and a Mason jar filled with water. I covered the cross with a dish towel. I put mine in the fridge or the garage, where it is cool.
After 5 days take the roast out of the brine and rinse it off. If you are not planning to use it that day, you can put it in a Ziploc and store it I the fridge until you are ready to braise it.
Note: I based my braising recipe on Don Oldfield's recipe on his Venison Thursday site. I made some minor modifications such as reducing the garlic and leaving the onions in larger chunks. I make my own beef stock, but used commercial stock, as I figured all the spices would render the flavors of my homemade version moot.
The corned venison roast you just prepared
2 Onions quartered or sliced thick.
2 cloves of garlic
2 Tbsp pickling spice
1 Tbsp caraway seeds
1 cup no sodium beef stock
2 bottles beer (I used Point Amber, of course.)
6 slices of side pork.
Put all the ingredients in a dutch oven. I do not cook my carrots or cabbage with the meat. I steam them near to the time of serving. If you want to cook the veggies with the meat, add them in the last hour.
Your liquid should more than half submerge the roast, but not cover it completely. You can add more stock if needed. Roast at 250 degrees for six hours.
Pull the roast out and let it rest on a cutting board for 20 minutes or so.
I serve mine with Parsley Butter Sauce. This recipe based on one from The Country Cooking of Ireland by Colman Andrews.
Butter Sauce Recipe
2 Tbsp Butter
2 Tbsp Flour (I like Wonder for this purpose)
1 cup milk
2 Tbsp chopped fresh parsley
1/2 dijon mustard
a pinch of nutmeg
1/8 tsp black pepper
Melt the butter is a small frying pan or sauce pan. Sprinkle in the flour. Slowly add the milk, whisking to combine. Cook over medium heat until the sauce thickens. Add more milk if needed. As the sauce comes together add the parsley, nutmeg, and pepper. The recipe calls for salt, but there will be plenty in the venison. I serve mine with colcannon, and Irish whiskey soda bread. Slainte!
The leftovers make fabulous corned venison hash!