Corned venison

This is a treat that’s worth the time and effort

Corned venison is the perfect example of patience meets flavor. After one week, you are left with some of the finest sandwich meat known to man.

And there’s a bonus. It is sure to impress your friends and hunting buddies when they are using store bought meats for their deer stand snack and you bust out the homemade goodness on your corned venison sandwich.

INGREDIENTS:

• 1 gallon water
• 1 cinnamon stick
• 5 bay leaves
• ¼ cup sugar
• ½ ounce sodium nitrate (Instacure No. 1 available on Amazon)
• ½ cup sea salt
• 2 tablespoons cracked black pepper
• 1 tablespoon mustard seeds
• 4 cloves garlic (roughly chopped)
• 1 tablespoon thyme
• 1 tablespoon caraway seeds
• 1 Two pound (approximate) venison roast

SPECIAL EQUIPMENT:

• Dutch oven
• Container large enough to house the brine and the roast

PREPARATION:

1. Place all ingredients, except the roast, in a Dutch oven and bring to a boil.
2. Turn off the heat and cover. You will want to let this brine cool back down to room temperature in order not to cook the roast.
3. Trim your roast and place into a bowl large enough for it and the brine. The roast should be covered completely. Cover. Refrigerate.
4. Let the brine work its magic for one week in the refrigerator.
5. Remove the roast from the brine and rinse completely.
6. Place roast into a Dutch oven and cover with water.
7. Simmer for 3-4 hours on your stove top.
8. Remove from the Dutch oven and let cool.
9. Slice thinly and store refrigerated.