[{"@context":"http:\/\/schema.org\/","@type":"BlogPosting","@id":"https:\/\/community.legendarywhitetails.com\/blog\/how-to-make-the-best-corned-venison\/#BlogPosting","mainEntityOfPage":"https:\/\/community.legendarywhitetails.com\/blog\/how-to-make-the-best-corned-venison\/","headline":"How to Make the Best Corned Venison","name":"How to Make the Best Corned Venison","description":"Just last week, the Legendary Whitetails office crew devoured one of the best homemade venison meals we\u2019ve ever experienced.\u00a0 You\u2019re...","datePublished":"2017-03-22","dateModified":"2018-12-04","author":{"@type":"Person","@id":"https:\/\/community.legendarywhitetails.com\/author\/hagosto\/#Person","name":"Hector Agosto","url":"https:\/\/community.legendarywhitetails.com\/author\/hagosto\/","image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/d7bfedbdc5ef3ed8f8df91eb37e1ffbe?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/d7bfedbdc5ef3ed8f8df91eb37e1ffbe?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"Legendary Whitetails","logo":{"@type":"ImageObject","@id":"http:\/\/community.legendarywhitetails.com\/wp-content\/uploads\/2018\/09\/logo-legendary-whitetails.png","url":"http:\/\/community.legendarywhitetails.com\/wp-content\/uploads\/2018\/09\/logo-legendary-whitetails.png","width":522,"height":226}},"image":{"@type":"ImageObject","@id":"https:\/\/community.legendarywhitetails.com\/wp-content\/uploads\/2017\/03\/Corned-Venison.png","url":"https:\/\/community.legendarywhitetails.com\/wp-content\/uploads\/2017\/03\/Corned-Venison.png","height":664,"width":1200},"url":"https:\/\/community.legendarywhitetails.com\/blog\/how-to-make-the-best-corned-venison\/","about":["Cooking"],"wordCount":1094,"articleBody":"Just last week, the Legendary Whitetails office crew devoured one of the best homemade venison meals we\u2019ve ever experienced.\u00a0 You\u2019re probably thinking it was a cut of backstrap stuffed with cheesy goodness, or bits of tenderloin and jalapeno wrapped in bacon, or something like that . . . while those are certainly savory in their own right, this meal was completely different.Sparked by the upcoming St. Patrick\u2019s Day celebration, we saw it necessary to make an\u00a0ode to the Irish with a \u201cCorned Venison\u201d themed video. Truth be told, the traditional corned beef and cabbage meal isn\u2019t really Irish at all (google it yourself), but that didn\u2019t stop us.\u00a0 Heck, the rest of the world serves massive amounts of corned beef on March 17th, so we might as well too. The only difference is our freezer is full of venison, not beef.Reuben rolls made with corned venison, melted swiss, and sauerkraut.Originally, the idea of corning our own venison for a Reuben roll recipe seemed like a lot of work.\u00a0 The longevity of the process (letting it brine for five whole days) really clouded just how easy it actually\u00a0is to make corned venison.\u00a0 Don\u2019t let the 4-7 day wait deter you from tasting this awesome wild game experience.How to Make the Brine for Corned VenisonLike we just said, this recipe is really quite simple both in terms of the ingredient list and execution. The ingredients are as follows:2 cups water6 tablespoons Morton\u00ae Tender Quick\u00ae1\/2 cup brown sugar4 1\/2 teaspoons pickling spice1 tablespoon garlic powder6 cups cold water3 \u2013 5 pound boneless venison roastHere are the ingredients used in the brine for corned venison.One quick note on choosing the right venison roast to be corned. You can really use any cut of venison, but the larger roasts from the hind quarters are most ideal.\u00a0 Consider using the top or bottom round roasts, or the sirloin tip roast.\u00a0 Save your backstrap for the grill.Once you have the ingredients in hand it\u2019s time to start making the brine.Step 1:Bring 2 cups of water to a boil in a saucepan over high heat. Stir in the curing mixture (Morton Tender Quick), brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat.Preparing the brine.Step 2:Pour 6 cups of cold water into a 2-gallon container, and stir in the spice mixture you just boiled. Place the boneless venison into the brine, cover, and refrigerate. Leave the venison in the refrigerator to brine for 4-7 days, turning the meat over every day.Venison roast sitting in cold water before the brining agents were\u00a0added.Step 3:Rinse the meat well, then place into a slow cooker, and cover with water. Cook on high for 4 hours or on low for 7 hours.Rinse the meat after\u00a0before cooking\u00a0Place roast in slow cooker, cover with water, and cook on low for 7\u00a0hoursStep 4:Remove the venison from the crock pot, and allow to rest for 30 minutes before slicing.Slicing the\u00a0corned venison roastThat\u2019s it! After you whip up the brine, you basically set it and forget it.\u00a0 Once you slow cook it, you\u2019re free to enjoy the corned venison roast any way you\u2019d like.\u00a0 We chose to make Reuben rolls, which were beyond delicious!\u00a0You can find the full recipe and video here or see it below.\u00a0 You could also make Reuben sandwiches, baked Reubens (like a Pastrami melt), corned venison hash, or eat it the traditional Patty\u2019s Day way with cabbage!\u00a0If you\u2019re not familiar with our fast-paced wild game recipe videos you should check them out here."},{"@context":"http:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"item":{"@id":"https:\/\/community.legendarywhitetails.com\/#breadcrumbitem","name":"Legendary Whitetail's Blog"}},{"@type":"ListItem","position":2,"item":{"@id":"https:\/\/community.legendarywhitetails.com\/blog\/how-to-make-the-best-corned-venison\/#breadcrumbitem","name":"How to Make the Best Corned Venison"}}]}]