Corned Venison

Adapted from this. Takes 5-7 days, but keeps for a couple weeks in the fridge. Excellent hot, but also delicious as cold cuts. I made little Tea Sandwiches of Corned Venison, French Dijon and Sauerkraut on Rye for a party.


  • 1/2 gallon water
  • 1 cup kosher salt
  • 1/3 cup sugar
  • 1/2 ounce Instacure No. 1 (sodium nitrite)
  • 1 tablespoon cracked black pepper
  • 1 tablespoon toasted coriander seeds
  • 12 bay leaves, crushed
  • 1 tablespoon red pepper flakes
  • 1 tablespoon dried thyme
  • 1 teaspoon caraway seeds
  • 1 cinnamon stick
  • 6 cloves
  • 5-6 chopped garlic cloves
  • A 3-5 pound venison roast


  • Large pot for curing and cooking
  • Clean stone or similar for a weight on meat, to keep submerged
  • Cutting Board, Knife


  1. Add everything but the roast to a pot and bring it to a boil. Turn off the heat and cover, then let it cool to room temperature while covered. This will take a few hours.
  2. Meanwhile, trim any silverskin you find off the roast. Leave the fat.
  3. Once the brine is cool, find a container just about large enough to hold the roast, place the meat inside and cover with the brine. You might have extra, which you can discard.
  4. Make sure the roast is completely submerged in the brine; I use a clean stone to weigh the meat down. Cover and put in the fridge for 5-7 days, depending on the roast’s size. A 2-pound roast might only need 3 days. The longer you soak, the saltier it will get — but you want the salt and nitrate to work its way to the center of the roast, and that takes time. Err on extra days, not fewer days.
  5. After the week has passed, you have corned venison. To cook and eat, rinse off the meat, then put the roast in a pot just large enough to hold it and cover with fresh water. You don’t want too large a pot or the fresh water will leach out too much flavor from the salty meat — it’s an osmosis thing.
  6. Cover and simmer — don’t boil — the meat for 90 minutes (I’ve read 3-5 hours, but 90 was perfect, depends on the meat).
  7. Eat hot or cold. It is absolutely fantastic with good mustard and some sauerkraut on a sandwich.

*Makes 1 3-5 pound corned roast.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.