Posts Tagged ‘rump roast’
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.
This venison kabob recipe is perfect for a hot summer evening…the flavors are so refreshing.
Recipe: Southwest Kabobs
- 1/2 cup lime juice
- 2 tbs olive oil
- 4 medium garlic cloves
- 8 tbs chopped fresh cilantro
- 1-2 tsp chili powder
- 1-2 tsp cumin
- 1 tsp salt
- 1 lb venison kabob meat
- Place the lime juice, olive oil, garlic, cilantro, chili powder, cumin, and salt in a jar and shake until well mixed.
- Cut the venison into 2-inch cubes and marinate in the sauce for 1/2 hour.
- Thread meat onto skewers.
- Lightly coat a grill with nonstick cooking spray, heat, and grill the venison until done.
Cooking time (duration): 40
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Mexican
Microformatting by hRecipe.
Happy New Year! 2009 has started off well. Last night we had dinner for the family, which consisted of Salt Roast, then we treated 8 kids from age 2 to 13 to the junk food of their choice. They were in heaven, I realized how insane that was. Actually, the kids were great. It was a sober adult who broke my beautiful pottery platter that I got in Barcelona. Sigh.
This morning Rick took Gavin out to hunt. I just got a call that Gavin missed, but Rick got a deer. They’re hanging out for another hour or so to see if the herd comes back. Better them than me. It is really cold out there. Meanwhile, I’ve got 4 children crashed out in the living room and no idea when they’re going to wake up. It’s very quiet and peaceful right now.
But I digress from the roast. My sister and I have been cooking beef roast this way for years. I got the idea in Spain, where one of the traditional dishes is to encrust fish in salt and cook it. The salt hardens, keeping the moisture inside the shell. The result is tender meat with a slightly salty flavor (warn your guests not to salt before tasting!). It’s a little messy to clean up, but worth it. I’m sorry I didn’t get a picture. Things were a little chaotic last night and I completely forgot.
Easiest Venison Roast Ever
4 to 6 pound boneless venison roast
5 pound bag course salt
Heat the oven to 200 degrees. Pour the salt in a bowl and add water until the salt is moist. You don’t want it dripping wet, you just need it wet enough to hold together a little when you cover the roast. Put the roast in a roasting pan and cover with the salt. Make sure the entire roast is covered with the salt mixture.
Place on center rack and cook for 6 to 8 hours, until you get the internal temperature of how you like your meat (145 degrees for med-rare). Remove from oven and let sit. When you’re ready to carve, you’ll be able to chisel through the salt and move the roast to a cutting board.
You can cook it at higher temperatures for shorter periods, just follow the general roast cooking times. The salt casing will slow your cooking time, so make sure to use the meat thermometer. We cook at the lower temperature because the meat comes out more evenly cooked and you don’t lose as much. Read this article for more on that subject.
One last thing: I get my coarse salt at the local international market. I’ve never seen large bags of coarse eating salt at a regular grocery store. You have to use the coarse salt; table salt won’t work.