Corned Venison Recipe

“And to every beast of the earth, and to every bird of the air, and to everything that creeps on the ground—everything that has the breath of life—I have given every green plant for food.”-Genesis 1:30

Ingredients:

• 1/2 gallon water

• 1/2 cup kosher salt

• 1/3 cup sugar

• 1/2 ounce Instacure No. 1 (sodium nitrite)

• 1 tablespoon cracked black pepper

• 1 tablespoon toasted coriander seeds

• 6 bay leaves, crushed

• 1 tablespoon mustard seeds

• 1 tablespoon dried thyme

• 1 teaspoon caraway seeds

• 1 cinnamon stick

• 5 chopped garlic cloves

• A 3 to 5-pound venison roast (shoulder, neck, or hind leg recommended)

• Optional but recommended: 2–3 cups of beer (your choice; darker ales or stouts give rich, malty flavor)

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Instructions:

1. Prepare the Brine:

   • In a large pot, combine all ingredients except the venison roast and beer.

   • Bring to a boil, stirring to dissolve the salts and sugars.

   • Remove from heat and let the brine cool to room temperature.

2. Brine the Venison:

   • Place the venison roast in a non-reactive container (glass or food-grade plastic).

   • Pour the cooled brine over the meat, ensuring it’s fully submerged.

   • Cover and refrigerate for 5 to 7 days, turning the meat daily to ensure even curing.

3. Cook the Beer-Braised Venison:

   • After brining, rinse the venison roast under cold water.

   • Place it in a pot just large enough to hold the roast.

   • Add a mixture of fresh water and beer—enough to mostly cover the meat.

   • Bring to a boil, then reduce heat to a gentle simmer.

   • Cook for 3 to 5 hours, until the meat is tender and shreds easily with a fork.

4. Serve:

   • Remove the roast from the pot and let it rest for 30 minutes before slicing.

   • Serve with boiled potatoes, carrots, and cabbage, or slice cold for sandwiches.

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🥄 Tips & Variations:

• Beer Choice Matters: Light ales or lagers brighten the dish, while darker stouts or porters add richness and depth.

• Spice Boost: Toss in a few extra bay leaves or a teaspoon of pickling spice for more aromatic flavor.

• Leftovers: Make a hearty hash by sautéing chopped corned venison with onions and potatoes for breakfast.

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—let’s inspire one another to nourish our bodies, honor God’s provision, and celebrate the blessings He gives in every meal. 🙏💛