Corned Venison: A St. Patrick’s Day Tradition Reimagined

The scent of simmering spices always transports me back to my grandmother’s kitchen. Every year, without fail, St. Patrick’s Day meant a pot of corned something was bubbling away on her stove. While she usually opted for the traditional brisket, one year, my adventurous grandfather brought home a beautiful venison roast from a recent hunting trip. The result? A corned venison that was unbelievably tender, subtly gamey, and perfectly pink. It was a revelation that broadened my culinary horizons and deepened my appreciation for both tradition and innovation.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 days, 4 hours, 15 minutes (includes brining time)
• Servings: 5-6
• Yield: 5-6 servings
• Dietary Type: Varies depending on side dishes; generally suitable for gluten-free diets

Ingredients

• 2 quarts water
• ½ cup canning salt
• ½ cup Morton Tender Quick salt
• 10 peppercorns
• 3 tablespoons sugar
• 2 tablespoons pickling spices
• 1-2 garlic cloves, smashed
• 5-6 lbs venison roast (or goose breast – or a combination!)

Equipment Needed

• Large non-metal container (food-grade plastic or glass)
• Large pot or Dutch oven

Instructions

1. Prepare the Brine: In a large pot, combine the water, canning salt, Morton Tender Quick salt, peppercorns, sugar, pickling spices, and garlic cloves.

2. Boil the Brine: Bring the brine mixture to a boil over high heat, stirring until the salts and sugar are completely dissolved.

3. Cool the Brine: Remove the pot from the heat and allow the brine to cool completely to room temperature. This is crucial to prevent the meat from partially cooking when it’s added.

4. Submerge the Venison: Place the venison roast(s) in a large, non-metal container. Pour the cooled brine over the meat, ensuring that it is completely submerged. If necessary, use a plate or weight to keep the venison submerged.

5. Refrigerate and Brine: Cover the container and refrigerate for 4-5 days. During this time, shake or turn the roast(s) daily to ensure even brining. This is important for uniform flavor and color.

6. Rinse the Venison: After the brining period, remove the venison from the brine and rinse it thoroughly under cold water. Rinsing removes excess salt from the surface of the meat.

7. Simmer the Venison: Place the rinsed venison in a large pot or Dutch oven. Cover the meat with fresh water.

8. Simmer Until Tender: Bring the water to a simmer over medium heat. Reduce the heat to low, cover the pot, and simmer for 3-4 hours, or until the venison is fork-tender. The exact cooking time will depend on the size and thickness of the roast. Check for tenderness by inserting a fork into the thickest part of the meat; it should slide in easily.

9. Add Vegetables (Optional): If you’re making a boiled dinner, add your favorite vegetables, such as potatoes, carrots, and cabbage, to the pot during the last 30 minutes of cooking time. This allows them to cook through without becoming mushy.

10. Rest and Slice: Once the venison is tender, remove it from the pot and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and moist roast. Slice the venison against the grain for maximum tenderness.

Expert Tips & Tricks

• Brine Adjustments: The salt content is essential for the curing process. Do not reduce the amount of canning salt or Tender Quick.
• Spice it Up: Feel free to adjust the pickling spices to your liking. Adding a bay leaf, some mustard seeds, or even a dried chili pepper can add complexity to the flavor.
• Goose Breast Option: If using goose breast, the cooking time may be slightly shorter. Check for tenderness after about 2.5 hours.
• Salt Levels: The Morton Tender Quick contains nitrates/nitrites necessary for the pink color and preservation. Do not omit or substitute.
• Non-Reactive Container: Always use a non-reactive container (glass, plastic, or enamel-coated) for brining, as the salt can react with metal.
• Water Quality: Use filtered water for the brine to avoid any off-flavors.

Serving & Storage Suggestions

Serve the corned venison hot, sliced against the grain. It’s delicious on its own or as part of a traditional boiled dinner with potatoes, carrots, and cabbage. Garnish with fresh parsley for a pop of color.

Storage:

• Room Temperature: Do not leave cooked venison at room temperature for more than 2 hours.
• Refrigerator: Store leftover corned venison in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the venison in a freezer-safe container for up to 2-3 months.

Reheating:

• Simmer: Reheat sliced venison in a pot with a little water or broth over low heat until warmed through.
• Microwave: Microwave slices for 1-2 minutes, covered, until heated.
• Oven: Wrap slices in foil with a little broth and bake at 325°F (160°C) until heated through.

Nutritional Information

(Note: These values are estimates and may vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	12g	18%
Saturated Fat	3g	15%
Cholesterol	70mg	23%
Sodium	9500mg	395%
Total Carbohydrate	8g	3%
Dietary Fiber	0g	0%
Sugars	7g	N/A
Protein	82g	165%

Variations & Substitutions

• Spice Variations: Experiment with different pickling spice blends. Add juniper berries for a more complex flavor profile, or increase the amount of coriander for a citrusy note.
• Liquid Substitutions: While water is traditional, you could use beef broth or even a dark beer as part of the brining liquid for added depth of flavor.
• Smoked Venison: For a smoky twist, use a smoked venison roast as your starting point. This will add another layer of flavor to the finished dish.

FAQs (Frequently Asked Questions)

Q: Can I use other cuts of venison besides a roast?
A: Yes, you can use other cuts, but a roast (such as a shoulder or rump roast) is best because it has enough connective tissue to break down during the long cooking process, resulting in a tender final product.

Q: Can I reduce the amount of salt in the brine?
A: It’s not recommended to reduce the salt significantly, as it’s crucial for the curing process and helps to preserve the meat. However, you can adjust the soaking time after brining to reduce the saltiness if needed.

Q: How do I know when the venison is done?
A: The venison is done when it’s fork-tender. Insert a fork into the thickest part of the roast; it should slide in easily with minimal resistance.

Q: Can I use this recipe for other types of meat?
A: Yes, this recipe can be adapted for other types of meat, such as beef brisket or pork shoulder. However, cooking times may vary depending on the type and size of the meat.

Q: Why is Morton Tender Quick used in addition to canning salt?
A: Morton Tender Quick contains sodium nitrite and sodium nitrate, which are essential for the characteristic pink color and cured flavor of corned meats. Canning salt is pure sodium chloride and primarily contributes to the overall saltiness.

Final Thoughts

Corned venison is more than just a recipe; it’s an experience. It’s about embracing the unexpected, celebrating tradition, and creating memories around the table. So, this St. Patrick’s Day, I encourage you to step outside the box, try this twist on a classic, and discover a new favorite. Don’t hesitate to share your feedback and photos, and consider pairing this delicious corned venison with a hearty stout or a crisp Irish cider. Happy cooking!