Posts Tagged ‘corned vension’
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.
Rick’s all-time favorite sandwich is a Reuben. So, I made corned venison with the main purpose of creating venison Reuben sandwiches. The corned venison is delicious, which makes these Reuben sandwiches even better than they normally are.
Recipe: Venison Reuben Sandwich
- 2 slices rye bread
- Thousand Island dressing
- 2 slices Swiss cheese
- 1/4 cup sauerkraut
- Thinly sliced Corned Venison
- Spread the Thousand Island dressing on each slice of bread.
- Layer a slice of the cheese on top of the dressing.
- Layer the sauerkraut on top of the cheese
- Layer the Corned Venison on one slice of bread and put the other slice of bread (cheese side down) on top.
- Heat a griddle or frying pan on the stove.
- Spread butter on the outsides of the bread.
- Place on the griddle and grill until bread is toasted and cheese has melted.
For homemade Thousand Island dressing you need:
- 1/2 cup mayonnaise
- 1/2 cup ketchup
- 1/8 cup sweet pickle relish
- 1 tsp Worcestershire sauce
Mix all ingredients in a small bowl and refrigerate for at least 2 hours before serving (preferably overnight)
Cooking time (duration): 5
Number of servings (yield): 1
Meal type: lunch
Microformatting by hRecipe.