Corned Venison Recipe

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corned venison recipe

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


  1. 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).
  2. Put the roast in a container large enough to hold it and cover it with the brine.
  3. Submerse the meat completely; you may want to put a clean stone or other weight on it to ensure it stays submerged.
  4. 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).
  5. When done, drain off the corning solution and wash with fresh water.
  6. 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 isn’t too large; you want the roast covered with water, but not swimming in the pot otherwise you’ll lose some of the flavor during cooking.
  7. Serve hot or cold with your favorite garnishing. In our house, we make venison Rueben sandwiches!

Quick Notes

This is great for the less tender cuts of venison.

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5 Comments on “Corned Venison Recipe

  1. Usually about a week…at least that’s how long I’ll let it sit around. However, I have frozen it before and it thaws nicely. That’s good because with only two of us at home, we’d lose a lot of meat if I didn’t freeze it.

  2. You need some Morton Tender Quick. You should be able to find it with salt at larger grocery stores. That’ll give you that nice pink color you’re looking for. Finding the right level can be tricky… if you don’t add enough when curing, toss a bit into the boiling pot and that venison will pink right up.

    Works like a charm. 🙂

  3. Pingback: Apple Maple Smoked Turkey Breast

  4. Hi Susan,

    This is Dan. The corned venison Ruebens were great!


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