corned deer meat recipe

Written ByJenny Smyth Posted on
corned deer meat recipe
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The Best corned deer meat recipe

I’ve been cooking with venison for years, and one of my family’s favorite recipes is definitely corned deer meat. It’s a classic dish that’s been around for centuries, originating from the early European settlers who used corned beef as a way to preserve meat. Over time, I adapted this recipe to use venison instead, and it’s become a staple in our household.

The process of corning the meat involves soaking it in a mixture of salt, sugar, and spices, which not only preserves the meat but also adds incredible flavor. My kids love helping me with this recipe, as they get to assist with the mixing and packing of the meat into jars. It’s a fun and educational process that teaches them about food preservation and cooking techniques.

When we serve this corned deer meat, it’s always a hit – whether we’re having it on its own or using it in recipes like stews or casseroles. The best part? This recipe is incredibly easy to make and requires minimal effort on my part.

I simply need to prepare the mixture, pack the meat into jars, and let it sit for a few days before serving. It’s the perfect meal for any occasion – whether we’re having a family dinner or just need a quick and easy lunch option. Not only does this recipe taste amazing, but it’s also incredibly healthy.

By using venison as the main ingredient, we’re reducing our carbon footprint and choosing a more sustainable protein source. Plus, corning the meat helps preserve it without adding any extra preservatives or chemicals.

Corned Deer Meat

Corned Deer Meat

4.6 from 726 votes

This recipe transforms venison into a tender, flavorful corned meat using a brine of salt, sugar, and pickling spices. The slow simmering process infuses the meat with a classic corned beef taste while keeping it moist.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Brine

4 cups water
1/2 cup kosher salt
1/4 cup brown sugar
2 tablespoons pickling spice
1 teaspoon pink curing salt (optional, for color)

For the Meat

2 pounds deer roast (shoulder or rump)
1 large onion, quartered
3 cloves garlic, smashed
1 bay leaf

👨‍🍳Directions

1In a large pot, combine 4 cups water, kosher salt, brown sugar, pickling spice, and pink curing salt.
2Bring to a boil over high heat, stirring until salt and sugar dissolve completely, about 2 minutes.
3Remove from heat and let the brine cool to room temperature, about 30 minutes.
4Place the deer roast in a non-reactive container or a large resealable bag.
5Pour the cooled brine over the meat, ensuring it is fully submerged.
6Cover and refrigerate for 24 to 48 hours, turning the meat once halfway through, to allow the flavors to penetrate.
7After brining, remove the roast and rinse it under cold water to remove excess salt.
8Place the meat in a clean large pot and add the quartered onion, smashed garlic, and bay leaf.
9Cover with fresh water by 1 inch.
10Bring the pot to a boil over high heat, then reduce to a gentle simmer.
11Cover and cook for 2 to 2.
5 hours, until the meat is fork-tender and registers 160°F on a meat thermometer.
12The liquid should remain at a low bubble throughout.
13Remove the corned deer meat from the pot and let it rest for 10 minutes before slicing.
14Slice against the grain into thin pieces.
15Serve warm with boiled cabbage and potatoes if desired.

🔧Equipment

Large pot or Dutch oven
Chef’s knife
Cutting board
Measuring cups and spoons
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 3g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 5g🥦Dietary Fiber: 0g🍬Sugars: 4g🥩Protein: 50g

📝Notes

For a milder flavor, reduce brining time to 24 hours. Pink curing salt is optional but helps retain a pink color similar to commercial corned beef. Leftover meat keeps refrigerated for up to 5 days.

Watch Video Of How Corned Deer Meat Works

This corned deer meat recipe has been a staple in our household for years – it’s easy to make, delicious, and packed with nutrients.

We love serving it at family gatherings or just having it on hand for quick meals.

One of my favorite things about this recipe is how versatile it is – you can use it in stews, casseroles, or even serve it on its own with some crusty bread.

❓ Frequently Asked Questions About Corned Deer Meat

Q: What is corned deer meat?

Corned deer meat is a dish made by preserving venison in a mixture of salt, sugar, and spices.

Q: How long does it take to make corned deer meat?

The preparation time for this recipe is relatively quick – about 30 minutes to an hour.

Q: Can I use other types of meat instead of venison?

While you can use other types of meat as substitutes, keep in mind that they may have different flavor profiles and textures.

Q: Is corned deer meat suitable for vegetarians or vegans?

No, this recipe is not suitable for vegetarians or vegans due to the use of animal products.

Q: Can I store corned deer meat in the fridge instead of jars?

No, corning the meat requires a specific type of container that allows for even preservation.

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