Uncategorized

How to Make Corned Venison Move Over Corned Beef

two branches homestead

img_0408

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.

Corned Venison 

1 venison brisket, about 3-4 lbs (feel free to substitute beef, also delicious!)

2 garlic cloves, cut in half

The Brine

1 quart of water

1/2 cup kosher salt

1/4…

View original post 329 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s