Every Year when St. Patrick’s Day rolls around everyone thinks of corned beef, but here on the homestead we do it a little different. We make corned venison and it has now become sort of a tradition, which we love. We have no illusion that this is some sort of long lost traditional Irish meal. Much like Rome was not built in a day, neither is corned venison. Planning for this dish starts when we are butchering the deer in the fall. We always set aside the roast that looks most like brisket for our corned beef and be sure to label it as such. About a week before we defrost the roast, and then the magic happens.
1 venison brisket, about 3-4 lbs (feel free to substitute beef, also delicious!)
2 garlic cloves, cut in half
1 quart of water
1/2 cup kosher salt
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