Corned Venison
Created by dienia b on June 28, 2015
- Servings: 8
- Prep Time: 14d
- Cook Time: 4h
- Recipe #19747
Ingredients
- PICKLING MARINADE
- 4 quarts water
- 1 1/2 cups kosher salt
- 2 yellow onions, chopped
- 2 cups celery leaves, chopped
- 1/2 ounce saltpeter
- 2 tablespoons brown sugar
- 6 bay leaves
- 2 tablespoons pickling spices
- 1 1/2 teaspoons dill weed
- 1 teaspoon msg
- 8 garlic cloves
- 3 pounds venison (roast)
- COOKING BROTH
- 1 yellow onion, chopped
- 2 garlic cloves, crushed
- 1/2 cup vinegar
How to Make
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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.
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Step 2: Cool.
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Step 3: Place meat in bottom of crock
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Step 4: Pour cooled pickling marinade over the meat, completely covering the roast.
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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.
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Step 6: TIE A PIECE OF LIGHTWEIGHT CLOTH OVER TOP OF CROCK.
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Step 7: With lid slightly ajar, place in cool spot for 14 days.
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Step 8: To prepare meat after done:.
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Step 9: Rinse in fresh water and place in large kettle.
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Step 10: Add water to about 1 inch above meat.
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Step 11: Add 1 chopped onion, crushed garlic cloves, and vinegar.
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Step 12: Bring to a boil. Reduce heat cook for 3 hours or until tender.
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Step 13: Remove from heat and let cool in broth for 15 minutes
Nutritional Facts
- 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