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General => Betty Crocker => Topic started by: Basshole on July 22, 2006, 06:22:52 PM

Title: Corned Venison
Post by: Basshole on July 22, 2006, 06:22:52 PM

I pulled this recipe off a cooking website awhile back, and it is great.  Tastes just like corned beef.  I couldn't find any of the bay leaf powder, so I just crushed some up and then when I boiled it put a couple whole leaves in with it.

4-6  lbs venison roast (or two 3 lb. roasts) 
5  tablespoons morton tender quick meat cure meat tenderizer 
2  tablespoons brown sugar 
1  tablespoon black pepper 
1  teaspoon paprika 
1  teaspoon bay leaf powder 
1  teaspoon ground allspice 
2  teaspoons garlic powder 

Mix all dry ingredients and rub on roast.
Place roast in ziplock bag and refrigerate.
Allow to cure 5 days per 2 inches of meat, turning bag once a day.
Cure at least 5-7 days.
Place roast in kettle and boil 3-4 hours or until tender.

Title: Re: Corned Venison
Post by: FinsnFur on July 22, 2006, 06:24:40 PM

We just HAAAAAAaaaaaaaaad to add this forum right before supper didn't we. :sneer:

Title: Re: Corned Venison
Post by: Basshole on July 22, 2006, 06:29:29 PM

What can I say, food was on my mind. :eyebrownod: