Archive for the ‘Venison Roasts’ Category
It’s a cold weekend here in Virginia, and we’ve got some new friends coming over for dinner tonight. I’ve got several roasts to use, so I thought I’d make a lovely venison brisket recipe tonight.
I’m not sure the cut of meat I’m using is technically a brisket. But it does come from a buck, which means it’s a little tougher than I normally like. If I’m not making chili from buck meat, then I make brisket—or any recipe that call for marinating the meat.
Why is the marinating an important part of this venison brisket recipe? Because one of the things that makes meat tough is a lot of connective tissue. If you want the meat to be tender, you have to do something to break that tissue down. Braising meat—cooking it in liquid for a long time is one good method. Marinating is another.
What you put in the marinade is really very versatile. But recently I’ve discovered the wonders of sparking apple cider. This was an accidental discovery—I needed a marinade one day and didn’t have anything else. It was one of those happy accidental discoveries. The apple pairs so beautifully with the venison meat. It’s like they were made for each other.
Enjoy this venison brisket recipe with roasted potatoes and green beans. It’s a wonderful winter dinner!
Venison Brisket Recipe
- 1 large onion, diced
- 1/2 cup butter
- 1 cup ketchup
- 1/2 cup Worcestershire sauce
- 1/3 cup lemon juice
- 1 bottle of sparkling apple cider
- 2 Tbs chili powder
- 1-1/2 tsp hot pepper sauce
- 1 tsp salt
- 1 tsp prepared horseradish
- 1 boneless venison brisket (3 to 6 pounds)
- In a large saucepan, saute onion in butter until tender.
- In a bowl, combine all remaining ingredients except the venison brisket. Add the onions and mix well.
- Place the venison brisket in the marinade and let marinate for at least four hours (preferably over night, especially if this is a buck roast).
- Preheat the oven to 250°
- Place venison brisket in a roasting pan and add 3 cups of the sauce.
- Cover and bake at 250° for 2 to 4 hours or until tender (depending on how large the piece of meat is), basting occasionally.
- To serve, thinly slice across the grain.
Preparation time: 15 minute(s)
Cooking time: 2 to 4 hour(s)
Number of servings (yield): 6 to 12
Copyright © Susan Rose.
Microformatting by hRecipe.
There are three foods I don’t like: goat cheese, lima beans, and corned beef. But I married a Celtic guy, and the Irishman in him Rick loves corned beef. I’m not sure what got the thought of making corned venison in my head, but the thought stuck. I’m glad it did. I’m amazed at how delicious the corned venison is. This is going on my top ten list of venison recipes I love more than anything. Really, it’s that good.
This recipe is very easy to make, even if you’ve never pickled, canned, or preserved venison before. One note: many recipes call for using sodium nitrite, which is not only a good preservative, it’s what give the corned meat a pink color. I couldn’t find any, so I used canning salt and tenderizer. Both also preserve the meat, the corned venison just comes out brown (and not very nice to look at, as you can see)…but it tastes great!
Recipe: Susan’s Corned Venison
- 2 quarts of spring or distilled water
- One half cup of canning or pickling salt
- One half cup of tenderizing salt
- 3 tablespoons sugar
- 1 tablespoon black peppercorns, cracked
- 1 tablespoon coriander seeds, toasted
- 6 bay leaves, crushed
- 1 tablespoon red pepper flakes
- 1 tablespoon dried thyme
- 1 teaspoon caraway seeds
- 3 chopped garlic cloves
- 3-5 pound venison roast
- To make the brine, mix all ingredients except the venison roast in a stock pot. Dissolve the ingredients and bring to a boil for 2 minutes, then cool (this will take a few hours).
- Put the roast in a container large enough to hold it and cover it with the brine.
- Submerse the meat completely; you may want to put a clean stone or other weight on it to ensure it stays submerged.
- Marinate the meat for 5 – 10 days in the refrigerator, depending on the size of the roast (larger cuts of meat take longer to corn. A 2-pound roast may take 5 days, a 5-pound roast 10 days. Err on the side of too long. You can also inject the brine mix into the center area of the meat with a meat pump or syringe).
- When done, drain off the corning solution and wash with fresh water.
- Cover the meat with water and simmer on the stove for 3 to 5 hours, depending on the size of the roast. Be sure the pot you cook in isnâ€™t too large; you want the roast covered with water, but not swimming in the pot otherwise youâ€™ll lose some of the flavor during cooking.
- Serve hot or cold with your favorite garnishing. In our house, we make venison Rueben sandwiches!
This is great for the less tender cuts of venison.