Looking for instruction on how to prepare venison,?

Question

I want to try to make corned venison , that is prepare it the same way as corned beef but substituting venison for the beef. Any and all sensible advice appreciated.

Answer 1

Corned Venison

"This is a delicious way to utilize the shoulders of deer or elk. The process takes a little time but is well worth it. The curing gets rid of the gamey flavor of the venison. You may add one tablespoon of pickling spice if desired for a more intense flavor."

2 cups water

6 tablespoons curing mixture (e.g., Morton® Tender Quick®)

1/2 cup brown sugar

4 1/2 teaspoons pickling spice

1 tablespoon garlic powder

6 cups cold water

5 pounds boneless shoulder venison roast

Bring 2 cups of water to a boil in a saucepan over high heat. Stir in the curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in the spice mixture. Place the boneless venison into the brine, cover and refrigerate.

Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.

To cook, rinse the meat well, place into a large pot, and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and allow to rest for 30 minutes before slicing

Answer 2

Jsut substitute it. Cook for at least 3 hours though I'm sure.