About this recipe:This recipe takes a little time, but the results are really worth it. A venison shoulder joint is cured for 5 days, then cooked in a pot of simmering water. Perfect for lunch, dinner or as a sandwich filler.
6 tablespoons curing mix
110g dark brown soft sugar
4 1/2 teaspoons pickling spice
1 tablespoon garlic granules
1.5 litres cold water
2.25kg boneless shoulder venison roast
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Bring 475ml water to the boil in a saucepan over high heat. Stir in the curing mixture, dark brown soft sugar, pickling spice and garlic granules; stir until dissolved then remove from the heat. Pour 1.5 litres cold water into a 7.5 litre container and stir in the spice mixture. Place the boneless venison into the brine, cover and refrigerate.
Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.
To cook, rinse the meat well, place into a large pot and cover with water. Bring to the boil, then reduce heat to medium-low, cover and simmer for 4 hours. Remove the venison from the pot and allow to rest for 30 minutes before slicing.
If your local supermarket doesn't stock curing mix, you can find it online.