If you have never tried corned venison, these Reuben rolls will blow your mind. The brine is quick and simple and the rolls are simply delicious when dipped into Thousand Island dressing.
Ingredients
The Brine:
- 2 cups water
- 6 tablespoons Morton® Tender Quick®
- 1/2 cup brown sugar
- 4 1/2 teaspoons pickling spice
- 1 tablespoon garlic powder
- 6 cups cold water
- 3 – 5 pounds boneless venison roast
The Rolls:
- Corned Venison
- Egg roll wrappers
- Sauerkraut
- Swiss Cheese (we used sandwich slices)
- Vegetable oil (for frying)
- Thousand Island dressing (dipping sauce)
Directions
Corned Venison Directions:
- 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. 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 slow cooker, and cover with water. Cook on high for 4 hours or on low for 7. Remove the venison from the crock pot, and allow to rest for 30 minutes before slicing.
Reuben Roll Directions:
- Slice the corned venison into thin bits or crumbles and place in a bowl.
- Layout an egg roll wrap with a corner pointing towards you so it’s in the shape of a diamond and place a piece of deli Swiss cheese in the corner nearest you. Leave about 1/2 inch of wrap showing between the cheese and the corner of the wrap.
- Place a spoonful of the corned venison onto the center of the cheese and top with a spoonful of sauerkraut. Wrap and seal egg roll with water on the edges (see video).
- In a frying pan, heat up enough vegetable oil to cover half of the egg roll or drop into a deep fryer.
- Fry each side until golden brown.
- Once golden brown, set onto paper towel and serve hot with a side of Thousand Island dipping sauce.
