Salt-cured venison

Salt-cured venison

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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.

Emily Tisdale

Serves: 20 

  • 475ml water
  • 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

Prep:5min  ›  Cook:4hr15min  ›  Extra time:5days curing  ›  Ready in:5days4hr20min 

  1. 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.
  2. Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.
  3. 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.

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