Corned Venison: A Wild Game Delight

I’ll never forget the first time I tasted corned venison. It was at a hunting lodge in the Adirondacks, a place filled with the scent of woodsmoke and the murmur of tall tales. I was a young, green cook, intimidated by the grizzled hunters who seemed to know everything about the woods. But then I tasted the venison – rich, salty, and tender, transformed into something truly special. It was a revelation, a connection to the land and a reminder that even the wildest game could be elevated with a little bit of culinary magic. Now, years later, I’m excited to share my version of this classic with you.

Recipe Overview

• Prep Time: 15 minutes
• Cure Time: 5-7 days
• Cook Time: 3-4 hours
• Total Time: 5 days, 3 hours 15 minutes
• Servings: 8
• Dietary Type: High-Protein

Ingredients

• 4-6 lbs venison roast (or two 3 lb roasts)
• 5 tablespoons Morton Tender Quick meat cure
• 2 tablespoons brown sugar
• 1 tablespoon black pepper
• 1 teaspoon paprika
• 1 teaspoon bay leaf powder
• 1 teaspoon ground allspice
• 2 teaspoons garlic powder

Equipment Needed

• Large mixing bowl
• Ziplock bag (large enough to hold the roast)
• Large kettle or stockpot
• Measuring spoons and cups
• Refrigerator

Instructions

1. In a large mixing bowl, combine the Morton Tender Quick meat cure, brown sugar, black pepper, paprika, bay leaf powder, ground allspice, and garlic powder. Mix all the dry ingredients thoroughly until well combined.
2. Rub the mixture generously all over the venison roast(s), ensuring that every surface is well-coated with the cure.
3. Place the rubbed roast(s) into a large ziplock bag. Seal the bag, removing as much air as possible.
4. Refrigerate the bag with the roast inside. Allow it to cure for 5 days per 2 inches of meat thickness. For example, a 4-inch thick roast would need to cure for 10 days. It’s better to err on the side of caution and extend the curing time if you’re unsure.
5. During the curing process, turn the bag once a day to ensure even distribution of the cure throughout the meat. This helps to ensure a uniform flavor and color.
6. Cure the venison for a minimum of 5-7 days, even if it is less than 2 inches thick. This minimum cure time helps to develop the characteristic corned flavor.
7. After the curing period, remove the roast from the ziplock bag. Rinse it thoroughly under cold running water to remove excess cure.
8. Place the rinsed roast in a large kettle or stockpot. Cover it completely with cold water.
9. Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently 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.
10. Check for doneness by inserting a fork into the thickest part of the roast. It should slide in easily with minimal resistance. If not, continue simmering for another 30 minutes and check again.
11. Once the venison is tender, remove it from the pot and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and moist final product.

Expert Tips & Tricks

• Curing Time is Key: Don’t skimp on the curing time! This is essential for developing the characteristic corned flavor and ensuring the meat is properly preserved.
• Even Curing: Turning the bag daily is crucial for even curing. It prevents some parts of the roast from being overly salty while others remain bland.
• Rinse Thoroughly: Be sure to rinse the roast thoroughly after curing to remove excess salt from the Morton Tender Quick.
• Low and Slow is Best: Simmering the roast gently over low heat is essential for tenderizing the venison. Avoid boiling it vigorously, as this can make it tough.
• Adding Vegetables to the Boil: For added flavor, consider adding some carrots, celery, and onion to the pot during the last hour of simmering. This will create a delicious broth that can be used for soups or sauces.
• Substitutions: If you don’t have bay leaf powder, you can use a couple of whole bay leaves, but be sure to remove them after cooking.

Serving & Storage Suggestions

Corned venison is incredibly versatile. Serve it sliced thinly on rye bread with mustard and Swiss cheese for a classic Reuben sandwich. You can also serve it with boiled potatoes, cabbage, and carrots for a traditional corned beef and cabbage dinner. The cooking liquid, strained and skimmed of fat, makes a wonderful broth for soups.

Leftover corned venison can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, it can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before reheating. To reheat, gently simmer the sliced venison in a little beef broth or water until heated through. Avoid overcooking, as this can dry it out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	271.5 kcal	N/A
Calories from Fat	55g	20%
Total Fat	6.1 g	9%
Saturated Fat	1.5 g	7%
Cholesterol	40.9 mg	13%
Sodium	2 mg	0%
Total Carbohydrate	4.9 g	1%
Dietary Fiber	0.5 g	1%
Sugars	3.4 g	N/A
Protein	49.1 g	98%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicier Corned Venison: Add a pinch of cayenne pepper to the dry rub for a touch of heat.
• Sweeter Corned Venison: Increase the amount of brown sugar to 3 tablespoons for a sweeter flavor. Maple syrup can also be used as a substitute for brown sugar.
• Different Spices: Experiment with different spice combinations to create your own unique flavor profile. Consider adding coriander seeds, mustard seeds, or juniper berries to the dry rub.
• Vegetable Additions: Add pickling spices to the boiling water for a more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of venison?
A: While a roast is ideal, you can use other cuts of venison, such as a brisket or shoulder. Keep in mind that different cuts may require adjustments to the curing and cooking times.

Q: Can I use regular table salt instead of Morton Tender Quick?
A: No, you must use a curing salt like Morton Tender Quick for this recipe. It contains sodium nitrite, which is essential for preserving the meat and preventing botulism. Table salt alone will not provide the necessary preservation.

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

Q: Can I cook the corned venison in a slow cooker?
A: Yes, you can cook the corned venison in a slow cooker. After curing, place the rinsed roast in the slow cooker, cover it with water, and cook on low for 8-10 hours, or until tender.

Q: The corned venison is too salty. What can I do?
A: If the corned venison is too salty, you can try soaking it in cold water for a few hours before cooking. This will help to draw out some of the salt.

Final Thoughts

Corned venison is a delicious and rewarding way to showcase the unique flavor of wild game. It’s a project that requires a little patience, but the results are well worth the effort. Don’t be afraid to experiment with different spices and flavor combinations to create your own signature version. I encourage you to try this recipe and experience the magic of corned venison for yourself. Share your creations and feedback – I’d love to hear about your culinary adventures! Serve with a dark stout or a crisp Riesling to complete the experience.