Wednesday, February 1, 2023

Corned Venison Recipe

January 29, 2011 by  

Corned Venison Recipe

This is an old family corned venison recipe that I have modified through the years. It is a favorite of family and guests time and time again. Excellent sliced on rye for sandwiches, really good after it sits overnight in the fridge too.


  • 3 tbsp sugar
  • 4 bay leaves, crushed
  • 1/2 cup pickling salt
  • 1/2 cup tenderizing salt
  • 1 tbsp peppercorns, cracked
  • 1 tbsp coriander seeds, toasted
  • 1 tbsp red pepper flakes
  • 1 tbsp dried thyme
  • 1 tsp caraway seeds
  • 3 minced garlic cloves
  • 2 quarts water
  • 3-5 pound venison roast (skinned)


  1. For the brine, mix everything except the venison roast in a large pot. Combine the ingredients and bring to a boil for roughly 2 minutes, then cool (this may take a few hours).
  2. Put the roast in a sealed container
  3. Submerse the meat all the way in the brine; Put sterile rock on top to ensure it’s submerged.
  4. Marinate small cuts of meat (2.5 lbs) for one week and large cuts (5 lbs) for about 10-12 days.
  5. Drain the brine solution and wash with fresh water.
  6. Cover the meat with fresh water.  Simmer on the stove for 3 to 5 hours, depending on the size of the roast.
  7. Very tasty hot or cold. You will probably eat too much!  Let us know what you think of this corned venison recipe.
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