Recipe of Homemade Major's Corned Venison

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Originally, the idea of corning our own venison for a Reuben roll recipe seemed like a lot of work. The longevity of the process (letting it brine for five whole days) really clouded just how easy it actually is to make corned venison. The technique is simple: Brine your meat, then simmer it into tenderness.

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, major's corned venison. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Major's Corned Venison is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Major's Corned Venison is something that I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Major's Corned Venison:

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

It takes several days, but it isn't labor-intensive at all. Once made, corned venison is great hot or cold, with root vegetables, cabbage, cold in sandwiches (how I eat most of my corned venison), or chopped into hash. Add corned venison to slow cooker. Add onion, carrot, Guiness, vinegar and pickling spice to the venison in the slow cooker.

Instructions 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.

Barely cover the roasts with water. Start slow cooker on high, once the liquid is bubbling, reduce heat to low. I've corned MANY venison roasts, and learned a few things along the way. Once you corn it (soak it in a brine solution for a few days to a few weeks), there are two main ways to can prepare it. Boil/braise it and you have your classic corned "beef".

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