Salt-cured venison

    Salt-cured venison

    (24)
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    5days4hr


    17 people made this

    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.

    Ingredients
    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

    Method
    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.

    Ingredients

    If your local supermarket doesn't stock curing mix, you can find it online.

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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (24)

    by
    37

    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)

    by
    35

    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)

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    20

    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)

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