With Saint Patrick’s Day around the corner let’s take a Wild look at a classic Irish American dish… Corned Beef. Now being the wild chef I can’t just take a hunk of beef from the store and pull this dish off, no I needed to wild it up a little.
In this Recipe I used my Weston Slow Cooker and my Weston Meat slicer. Click each one to find out more about them.
Now back to the Green Isle and our Corned Venison Recipe. This recipe doesn’t require you to put on your Kilt and start playing the bagpipes (but if you want to I won’t judge) Just pull out your venison roast and enjoy
Corned Venison
Ingredients: Brine
2-4lb venison
4 cups water
½ cup salt
¼ cup of sugar
¼ brown sugar
¼ teaspoon pink cure salt
Pickling Spice:
2 tablespoon pepper corns, smashed
1 tablespoon coriander seeds, crushed
7 bay leaves, crushed
1 ½ tablespoons mustard seeds
2 cinnamon sticks
1 teaspoon dried thyme
2 tablespoons whole all spice
8 cloves garlic crushed
1 ½ teaspoon caraway seeds
3 whole cloves
Directions:
In large stock pot bring all ingredients to a boil, stirring to dissolve salts and sugars
Remove from heat and allow to cool to room temp. If you have room, you can always speed up the cooling by placing in your fridge
Once water has cooled add meat and place in fridge for 5-10 days. What is happening is the pink salt is working its way through the meat and creating that signature look. Many people debate about putting a sodium nitrite (pink salt) in your brine, in my opinion do it, botulism is a real thing… google it…
Now if you’re doing a quick 24 hour brine then you don’t have to use it, but it will not have that pink color to it. It will be more along the lines of English Corned Beef, with its colors being more brown and grey like a roast.
Quick 24 Hour brine:
Bring water, salts & sugars to a boil
Remove from heat and allow to cool
In vacuum bag add meat, all spices and brine
Vacuum seal and place in the fridge for 24 hours
Remove meat and rinse
Cooking:
Remove meat from brine and rinse
Place in slow cooker or stock pot and fill with just enough water to cover
Cook on low for 4-6 hours
((some people like to add half the amount of new spices to the water while cooking))
Remove from water and slice
That’s it, Enjoy!!
Corned Venison Sandwich
1. On griddle place rye bread
2. Add smoked Swiss cheese
3. Grill bread until toasted and Swiss has started to melt
4. Remove bread and add your pickled cabbage on bottom
5. Add your corned venison
6. Top with ground mustard
7. Top with last piece of grilled rye
8. Fight off your family and eat up
Trying your corned venison recipe and the one question I have is the pink cure salt is it #1 or #2? I’m having a hard time finding it and asking a few shef friends I’ve been told I need #1, just checking. Recipes are great, I finally have my wife eating wild game and being excited about it, thank you.
Yes #1 and I buy it on Amazon. Super stoked for your wife!! Thanks
Hi, super happy to find your website and am about to do the brine for a 3.5 lb roast. I have made brines before for roughly the same size roast but the water amount was double what you have posted. Is there a typo or is it really 4 cups? I am struggling to see how 4 cups of brine will sufficiently cover the meat. I intend to brine this for probably 10 days, maybe less if my husband can’t wait that long!!
Great Question, and yes, I tend to do my roasts in large vacuum sealer bags, so that amount go water works. If you’re using a deep pan you need to use enough water to cover.
Thanks for your response. I did double the liquid and ingredients and so far, so good. Next time I will take a page out of your book and do the vacuseal; I was tempted to do that this time but used a small brine bucket instead. T-minus 5 days until the roast goes in the slow cooker!!