Corned Venison

Corned venison is the perfect example of patience meets flavor.  After one week, you are left with some of the finest sandwich meat known to man.  It is sure to impress your friends and hunting buddies when they are using store bought meats for their fishing lunches and your bust out the homemade goodness on your sandwich.  Just add my jalapeno mayonnaise to knock it out of the park.

Corned Venison

Special Equipment

Food Processor

Container large enough to house the brine and the roast

Ingredients

• 1 gallon water
• 1 cinnamon stick
• 5 bay leaves
• ¼ cup sugar
• ½ ounce sodium nitrate (Instacure No. 1)
• ½ cup sea salt
• 2 tablespoons cracked black pepper
• 1 tablespoon mustard seeds
• 4 cloves garlic (chopped)
• 1 tablespoon thyme
• 1 tablespoon caraway seeds
• 1 roast from back ham (I prefer either the top or bottom round)

Process

1. Place all ingredients, except the roast, in a dutch oven and bring to a boil.
2. Turn off the heat and cover.  You will want to let this brine come back down to room temperature in order not to cook the roast.
3. Trim your roast and place into a bowl large enough for it and the brine.  The roast should be covered completely.  Cover.  Refrigerate.
4. Let the brine works its magic for 1 week in the refrigerator.
5. Remove the roast from the bine and rinse completely.
6. Place roast into a dutch oven and cover with water.
7. Simmer for 3-4 hours on your stove top. 
8. Remove from the dutch oven and let cool.
9. Slice thinly and store refrigerated.

Chef’s Notes: 

• You can serve it warm with a deli mustard or keep as a cold cut.  Either way, it’s absolutely delicious on a sandwich.
• It is the perfect complement for wild game hash served for breakfast