Photo: Dragne Marius
Corned Venison
7 ingredients
5 min + 4 hr 15 min
5 pounds of venison
openrecipes
"This is a delicious way to utilize the shoulders of deer or elk. The process takes a little time but is well worth it. The curing gets rid of the gamey flavor of the venison. You may add one tablespoon of pickling spice if desired for a more intense flavor."
Estimated Nutrition (whole recipe, rough)
211
Calories
30g
Protein
3g
Fat
14g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups water
- 6 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
- 1/2 cup brown sugar
- 4 1/2 teaspoons pickling spice
- 1 tablespoon garlic powder
- 6 cups cold water
- 5 pounds boneless shoulder venison roast
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes