Corned Venison

14d
Prep Time
4h
Cook Time
14d 4h
Ready In


"Recipe from Darlene Kossman. Came from Peterson's Hunting, April 1984 Jimmy Dolan."

Original is 8 servings
  • PICKLING MARINADE
  • COOKING BROTH

Nutritional

  • Serving Size: 1 (351.4 g)
  • Calories 254.9
  • Total Fat - 4.9 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 30.6 mg
  • Sodium - 21931.9 mg
  • Total Carbohydrate - 12.8 g
  • Dietary Fiber - 2.3 g
  • Sugars - 6.2 g
  • Protein - 37.9 g
  • Calcium - 77.7 mg
  • Iron - 6.2 mg
  • Vitamin C - 7.4 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

In large pot combine the water, salt, chopped onions, chopped celery leaves, thinly sliced garlic, saltpeter, MSG, brown sugar, and bay leaves. Bring to a boil and boil for 5 minutes.

Step 2

Cool.

Step 3

Place meat in bottom of crock

Step 4

Pour cooled pickling marinade over the meat, completely covering the roast.

Step 5

Put a plate over the meat making sure no air is trapped between meat and plate. Weigh plate down with clean ROCK OR BRICK.

Step 6

TIE A PIECE OF LIGHTWEIGHT CLOTH OVER TOP OF CROCK.

Step 7

With lid slightly ajar, place in cool spot for 14 days.

Step 8

To prepare meat after done:.

Step 9

Rinse in fresh water and place in large kettle.

Step 10

Add water to about 1 inch above meat.

Step 11

Add 1 chopped onion, crushed garlic cloves, and vinegar.

Step 12

Bring to a boil. Reduce heat cook for 3 hours or until tender.

Step 13

Remove from heat and let cool in broth for 15 minutes

Tips


  • Crock brick

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