I’ve always been a fan of traditional corned beef, but when I discovered a recipe that combines it with venison, I knew I had to try it. The idea of pairing the rich, meaty flavor of corned beef with the lean, gamey taste of venison was intriguing, and I was excited to see how it would turn out.
As a busy mom, I’m always looking for new ways to mix up our meal routine, and this recipe fit the bill perfectly. Not only is it easy to make, but it’s also packed with nutrients and can be served in a variety of ways.
My family loves it when I serve this dish at family gatherings, as it’s easy to make in large quantities and can be reheated easily if needed. The key to making this recipe work is using high-quality ingredients and paying attention to the cooking technique.
By slow-cooking the venison in a flavorful broth, we’re able to extract all the juices and flavors from the meat, making it tender and delicious. This recipe has quickly become a staple in our household, and I’m excited to share it with you today.
I’ve been making this recipe for years now, and my family still can’t get enough of it. It’s perfect for a weeknight dinner or a special occasion meal.
My kids love helping me in the kitchen with this recipe, as they get to learn about different cooking techniques and help with meal prep. Whether you’re a seasoned chef or a beginner cook, this recipe is sure to impress your family and friends alike.
Corned Beef Venison
4.7 from 1060 votes
This recipe transforms lean venison into a tender, flavorful corned beef through a brining and slow-cooking process. The result is a savory, spiced meat perfect for sandwiches or served with cabbage and potatoes.
1In a large pot, combine 4 cups of water, kosher salt, brown sugar, 1 tablespoon of pickling spice, pink curing salt if using, and crushed garlic.
2Bring the brine to a boil over high heat, stirring until the salt and sugar dissolve completely.
3Remove from heat and let the brine cool to room temperature, then refrigerate until fully chilled.
4Place the venison roast in a large resealable bag or a non-reactive container.
5Pour the chilled brine over the meat, ensuring it is fully submerged.
6Seal the bag or cover the container and refrigerate for 5 to 7 days, turning the meat once daily to ensure even brining.
7After brining, remove the venison from the brine and rinse it thoroughly under cold running water to remove excess salt.
8Pat the meat dry with paper towels.
9Discard the brine.
10Place the brined venison in a large pot or Dutch oven.
11Add the quartered onion, chopped carrots, chopped celery, 4 cups of water or beef broth, and 1 tablespoon of pickling spice.
12Bring the liquid to a boil over high heat, then reduce the heat to low, cover the pot, and simmer gently for 2. 5 to 3 hours, or until the venison is fork-tender and reaches an internal temperature of 160 degrees Fahrenheit.
13Remove the cooked corned beef venison from the pot and let it rest for 10 minutes before slicing.
14Slice the meat against the grain into thin pieces.
15Serve warm with the cooked vegetables or use in sandwiches.
Tips: For a milder flavor, reduce the brining time to 3 days. The pink curing salt is optional but helps maintain a pink color and adds a traditional corned beef flavor. Serve with boiled potatoes and cabbage for a classic meal.
Watch Video Of How Corned Beef Venison Works
One of the best things about this corned beef venison recipe is that it’s incredibly versatile – you can serve it on its own as a main course or add some sides like mashed potatoes or steamed vegetables for a hearty meal.
When storing leftovers, make sure to refrigerate them within two hours of serving and consume within three days.
You can also freeze leftovers for up to three months – just thaw them slowly in the refrigerator before reheating.
❓ Frequently Asked Questions About Corned Beef Venison
Q: What type of venison should I use for this recipe?
A: For this recipe, you can use any type of venison you like, but I find that using a leaner cut such as backstrap or loin works best. This will help keep the dish moist and flavorful throughout.
Q: Can I substitute beef for venison in this recipe?
A: While you can substitute beef for venison in this recipe, keep in mind that it will change the flavor profile slightly. Beef will add more richness and depth to the dish, whereas venison will provide a leaner, gamier taste.
Q: How long does this recipe take to prepare?
A: This recipe is relatively quick to prepare, taking about 30 minutes of prep time before cooking. However, the actual cooking time will depend on how long you choose to slow-cook your venison.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time by preparing all your ingredients and then slow-cooking your venison when you’re ready to serve.
Q: Is this recipe suitable for vegetarians or vegans?
A: Unfortunately no, as corned beef is typically made from beef and not suitable for vegetarians or vegans.
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