Ingrédients pour Corned Venison
- Water
- Canning Salt
- Morton Tender Quick Salt
- Peppercorns
- Sugar
- Pickling Spices
- Garlic Clove
- Venison Roast
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Comment préparer Corned Venison
- In a large non-reactive pot, combine 1 gallon water, 1 cup kosher salt, 1/2 cup brown sugar, 1/4 cup pickling spice, 6 bay leaves, 10 peppercorns, and 2 tablespoons of black peppercorns. Bring to a boil over high heat, stirring until salt and sugar dissolve.
- Remove from heat and let the brine cool completely to room temperature.
- Place venison roast (or goose breast, or a combination weighing approximately 3-4 lbs) in a large, non-metal container (such as a food-grade plastic container or a glass dish).
- Pour the cooled brine over the meat, ensuring it's fully submerged. Cover the container tightly and refrigerate for 4-5 days, turning or shaking the container once daily.
- After 4-5 days, remove the meat from the brine and rinse thoroughly under cold water.
- Place the rinsed meat in a large pot. Add enough fresh water to completely cover the meat. Bring to a simmer over medium heat, then reduce heat to low. Cover and simmer for 3-4 hours, or until the meat is fork-tender.
- During the last 30 minutes of cooking, add your desired vegetables for a hearty boiled dinner. (Suggested: 2 lbs potatoes, 1 lb carrots, 1 lb cabbage, all chopped).
- Remove the meat from the pot and let it rest for 10-15 minutes before slicing against the grain. Serve with your boiled vegetables and enjoy!
Nutrition Information (Approximate per serving)
Sodium
393 g
Sugar
25g
Fat
11g
Carbs
2g
