![](https://cdn.statically.io/img/www.allrecipes.com/thmb/CJsGE1DkylppakbTi3cdXvNoRvI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1113555-4f822f590ead48028e390a827ca617a7.jpg)
Ingredients
-
2 cups water
-
6 tablespoons sugar-based curing mixture (such as Morton Tender Quick)
-
½ cup brown sugar
-
4 ½ teaspoons pickling spice
-
1 tablespoon garlic powder
-
6 cups cold water
-
5 pounds boneless shoulder venison roast
Directions
-
Bring 2 cups of water to a boil in a saucepan over high heat. Stir in 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 spice mixture. Place boneless venison into the brine; cover and refrigerate.
-
Leave venison in the refrigerator to brine for 5 days, turning the meat over every day.
-
To cook, rinse venison 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.
Cook’s Note
You may freeze uncooked corned venison by placing the desired amounts in vacuum sealable bags. Do not rinse meat before freezing, but remove excess liquid before sealing.
Nutrition Facts (per serving)
135 | Calories |
2g | Fat |
6g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 135 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 1g | 5% |
Cholesterol 79mg | 26% |
Sodium 2136mg | 93% |
Total Carbohydrate 6g | 2% |
Total Sugars 5g | |
Protein 22g | 43% |
Vitamin C 0mg | 0% |
Calcium 14mg | 1% |
Iron 3mg | 18% |
Potassium 251mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.