Corned Venison Brisket

A perfect change of pace to your traditional St. Patty’s Corned Beef Recipe. This Venison Corned beef is some of the tastiest meat you’ll ever try. The extra effort to brine the venison goes a long way. Serve with a side of potatoes, carrots and cabbage, or with rye bread for the best Venison Ruben you’ll ever try. This will change the way you look at St. Patrick’s Day food.


The meat:

1 – 5lb pound Venison Brisket (works with beef as well if you aren’t so lucky to have a 5lb venison brisket available)

The Brine:

2 – Quarts of water

1 – Cup of sea salt

5 – Garlic cloves

2 – Bay leaves (chopped/crushed)

¼ – Cup Sauerkraut juices

½ – Cup Sugar (brown or cane)

2 – Tablespoon of mustard seeds

2 – Tablespoons of black peppercorns

½ – Tsp whole Cloves (about 7-8 individual cloves)

1 – Tablespoon coriander seeds

½ – Tsp ginger powder

½ – Tsp dried thyme leaf

Additional Ingredients:

1 – Onion, quartered

2 – Large carrots, coarsely chopped

2 – Stalks celery, coarsely chopped


  1. Add water, salt, sugar and spices in a large pot. Heat, stirring frequently, until sugar and salt dissolve.
  2. Add sauerkraut juices and cool mixture in fridge. Make sure the brine is completely cooled before adding the meat.
  3. Place the brisket in a large 2-gallon bag or glass container and add the brine, Ensure the entire venison brisket is submerged in the mixture.
  4.  Place brisket and brine in the fridge and leave it there for at least 3 days, preferably 5 if possible (Tip – If using a Ziploc bag place mixture in a pot or baking dish to avoid leakage). Once per day flip the brisket over and move the brine around, this will result in even flavor.
  5. After 3-5 days, remove from the brine and rinse well under cool water. Place the brisket into a pot large enough to hold the meat and vegetables. Add the onion, carrot, and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
  6. Serve with a side of potatoes, carrots, and cabbage, or with rye bread for the best Venison Ruben you’ll ever try. Enjoy!

Note: You can cook the brisket however you prefer, I just use the boiling method as it always works well.

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