Corned Venison Recipe

Name: Corned Venison
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts Water; 2 cups Kosher Salt; 1/4 cups Sugar; 2 cloves Garlic, Crushed; 1/2 teaspoons Black Peppercorns, Cracked; 1/2 teaspoons Mustard Seed, Cracked; 1/2 teaspoons Coriander Seed, Cracked; 1 whole Bay Leaf; 2 whole Cloves; 4 whole Allspice Berries; 5 pounds Elk Brisket; 2 whole Onions, Sliced

Servings: persons

4 quarts Water
2 cups Kosher Salt
1/4 cups Sugar
2 cloves Garlic, Crushed
1/2 teaspoons Black Peppercorns, Cracked
1/2 teaspoons Mustard Seed, Cracked
1/2 teaspoons Coriander Seed, Cracked
1 whole Bay Leaf
2 whole Cloves
4 whole Allspice Berries
5 pounds Elk Brisket
2 whole Onions, Sliced

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1.
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In a large non-reactive pot over medium heat, heat and whisk together 1 cup of water, salt, sugar, garlic and all of the spices until the salt and sugar have dissolved.
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2.
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Turn off the heat and add the remaining water.
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Place the brisket in a large plastic brine bag.
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If using a bowl, weigh down the meat with a plate so that it is submerged completely.
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Pour the marinade over the brisket and seal the bag (or cover the bowl tightly).
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3.
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Refrigerate for 3 weeks.
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4.
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After 3 weeks remove the brisket from the brine and rinse well.
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Discard the brine.
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The elk is now corned and ready to be cooked.
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5.
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Place in a large pot and barely cover with water.
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Add the onions and bring to a boil, then reduce heat to medium, cover pot, and simmer for 2 1/2 hours, or until meat is tender.
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To serve, slice the meat across the grain.
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Serve with homemade sauerkraut and homemade mustard.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 quarts Water, 2 cups Kosher Salt, 1/4 cups Sugar, 2 cloves Garlic, Crushed, and more.

Yes, Corned Venison falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corned Venison

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