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.
If your local supermarket doesn't stock curing mix, you can find it online.
This was easy, and when I got done it tasted almost like corned beef! It was amazing. I used it to make corned venison sandwiches. I would use it any way you would use corned beef. - 14 Jan 2009 (Review from Allrecipes US | Canada)
Very good recipe I have made corned venison for years with almost the same recipe.If you add salt peter the color will be neer the same as store bought corned beef.Use this same recipe then smoke the corned venison and you now have venison pastrami. - 10 Dec 2010 (Review from Allrecipes US | Canada)
Used this last year for first time. Will use it every year !!! I made three roasts, no time to cook them so wrapped and froze. Gave to my son a few weeks later. Only got a spoon full!!!!! from the first one he made,him and his friends ate the rest. I think you will love this ,if you like corn beef. - 07 Oct 2010 (Review from Allrecipes US | Canada)