Step-by-Step Guide to Prepare Award-winning 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, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, major's corned venison. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

To begin with this recipe, we must prepare a few ingredients. You can cook major's corned venison using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Major's Corned Venison:

  1. {Prepare of -6 pound venison roast.
  2. {Make ready of Morton Tenderquick.
  3. {Make ready of brown sugar.
  4. {Take of pepper.
  5. {Take of paprika.
  6. {Make ready of allspice.
  7. {Prepare of garlic powder.
  8. {Get 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. This Venison Corned beef is some of the tastiest meat you'll ever try. The extra effort to brine the venison goes a long way.

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.

Serve with a side of potatoes, carrots and cabbage, or with rye bread for the best Venison Ruben you'll ever try. This will change the way you look at St. Stir in the curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. Place the boneless venison into the brine, cover and refrigerate. I solicited some help for this recipe from my friend Hans Hummel of Hi Mountain Seasonings and his friend, Jim Waterman.

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