Brining is a great way to utilize deer or elk shoulders. But, to have corned venison in time for St. Patricks day brining will take anywhere from 5-7 days and should start sometime this week. The process takes a little time but is well worth it. The curing gets rid of the gamey flavor of the venison. You may add one tablespoon of pickling spice if desired for a more intense flavor.
Original recipe makes 5 pounds of venison
- Bring 2 cups of water to a boil in a saucepan over high heat. Stir in the 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 the spice mixture. Place the boneless venison into the brine, cover and refrigerate.
- Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.
- To cook, rinse the meat 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.
recipe from Allrecipes.com