Recipe of Any-night-of-the-week Major's Corned Venison

Major's Corned Venison. Organically raised deer and elk shipped from our farm to your door. One quick note on choosing the right venison roast to be corned. You can really use any cut of venison, but the larger roasts from the hind quarters are most ideal.

Place the boneless venison into the brine, cover and refrigerate. After the alloted time has passed, you have corned venison. To cook and eat, rinse off the meat, then put the roast in a pot just large enough to hold it and cover with fresh water.

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, major's corned venison. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Major's Corned Venison is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Major's Corned Venison is something that I’ve loved my whole life. They’re nice and they look fantastic.

Organically raised deer and elk shipped from our farm to your door. One quick note on choosing the right venison roast to be corned. You can really use any cut of venison, but the larger roasts from the hind quarters are most ideal.

To get started with this recipe, we have to first prepare a few ingredients. You can have major's corned venison using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Major's Corned Venison:

  1. {Take 4 lb of -6 pound venison roast.
  2. {Take 5 tbsp of Morton Tenderquick.
  3. {Get 2 tbsp of brown sugar.
  4. {Get 1 tbsp of pepper.
  5. {Take 1 tbsp of paprika.
  6. {Take 1 tbsp of allspice.
  7. {Make ready 3 tbsp of garlic powder.
  8. {Prepare 2 tbsp of onion powder.

You don't want too large a pot or the fresh water will leach out too much flavor from the meat — it's an osmosis thing. partially cover the pot and simmer gently. If you've got a big venison muscle, you might want to cut it in half and reduce the brine/pickling time. By the way, there's no corn involved with corned meats. It's really just a way of pickling meat, but corned sounds better than pickled when it comes to meat.

Steps to make Major's Corned Venison:

  1. mix dry ingredients together.
  2. rub over entire roast.
  3. place roast and any spices that are left into a ziploc bag.
  4. refrigerate for 5-8 days.
  5. turning bag daily to insure coverage.
  6. when ready, remove from bag and place in a baking dish.
  7. preheat oven to 350°.
  8. add water to cover.
  9. boil 3-4 hours at 350° until fork tender.

Corned Venison – Dry Rub Corning Method Alternately, you can make a dry rub, instead of the brine to corn the venison or beef. Add Pickling Salt and all spices to a medium bowl. Mix the pickling salt and spices well. Place roast in ziplock bag and refrigerate. I've corned MANY venison roasts, and learned a few things along the way.

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