St. Patty’s Weekend Recipe: Corned Venison
By angelamontana

Posted: March 13, 2024

Get ready to celebrate St. Patrick’s Day weekend with a delicious twist! We found a mouthwatering recipe for corned venison that’s sure to delight your taste buds. Tender and flavorful, this recipe by Sophie May (via is the perfect dish to enjoy with friends and family as you celebrate the luck of the Irish. So, grab your apron and get ready to cook up a feast that’s as festive as it is delicious!

Corned Venison

This corned venison recipe is delicious no matter the time of year!
Prep Time20minutes 
Cook Time2hours 
Brine Time6days 
Total Time6days  2hours  20minutes 
Course: Breakfast, Dinner, Lunch
Cuisine: American, Irish
Keyword: Corned, Ireland, Irish, St. Patrick’s Day, Venison
Servings: 8 people
Author: Sophie May


  • Tupperware large enough to hold brine and roast
  • LEM Mighty Bite 8 1/2 Meat Slicer


  • 1.5 lb venison roast silver skin removed
  • 1/4 tsp beef better than bouillon


  • 1 qt water
  • 1/4 C brown sugar
  • 1/4 C salt
  • pink curing salt according to package
  • 1/2 T black peppercorns
  • tsp coriander
  • bay leaves crushed
  • cardamon pods
  • 1/2 T mustard seeds
  • 1/2 T red pepper flakes
  • 1/2 T thyme leaves
  • 1/2 tsp ground ginger
  • 1/2 stick cinammon


  • Add all brine ingredients to a pot and bring to a boil. Lower to a simmer and cook until salt and sugar have dissolved.
  • Turn off heat and cover. Bring to room temperature. I speed this process up by putting it in the fridge.
  • Once cooled, place roast in a Tupperware large enough to hold it and the brine.
  • Make sure roast is covered. I used a spoon to hold mine down. Any extra brine can be tossed. Cover and place in ridge for 6 days.
  • Flip meat on third day (or every day). The longer the roast is in the fridge, it will get saltier, but you want the brine to penetrate all the way to the center of the roast.

Cook Corned Venison

  • Once the roast is done brining, remove roast from brine and discard brine. Gently rinse the roast to remove the salty brine. Any seasonings still attached to the meat are fine. We just want the excess saltiness washed away.
  • Place roast in a stock pot just large enough to hold roast and water to cover it. Just cover with water. Add beef bouillon. Partially cover the pot with a lid and bring water to a SIMMER.
  • Cook for 2-3 hours. Watch the water level to make sure roast stays covered.
  • Remove the meat from the water and allow to cool.
  • Using the LEM Mighty Bite 8 1/2 Grinder, slice your meat as thinly as possible.
  • Serve on Reuben, hash, by itself, etc! ENJOY!
Feature photo: Sophie May via
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