Corned Venison
Recipe: #19747
June 28, 2015
Categories: Game, Canning/Preserving, Gluten-Free, High Protein Low Fat, No Eggs, Non-Dairy, Venison, more
"Recipe from Darlene Kossman. Came from Peterson's Hunting, April 1984 Jimmy Dolan."
Ingredients
- PICKLING MARINADE
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- COOKING BROTH
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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