A twist on classic corned beef this corned venison combines lean, flavorful, venison infused with aromatic spices and brines it to perfection to create a tender, succulent meat bursting with flavor.
While I love venison roast and venison steaks as much as the next person, corned venison is a great change of pace. While it is much leaner than the beef brisket typically used to make corned beef, it’s still tender, succulent, and delicious.
So this year when you’re looking to make this traditional St. Patrick’s Day dish, consider using up some venison in the freezer instead.
What is corned venison?
Corned venison is a variation of the traditional corned beef dish. The term “corned” refers to the curing process in which the meat was originally preserved with large-grained rock salt, also known as “corns” of salt.
Today, we typically utilize a combination of Kosher salt and pink curing salt to complete the curing process. These salts along with a blend of aromatic spices, such as peppercorns, mustard seeds, coriander, and bay leaves, along with other ingredients like garlic and sugar.
While the process does take a while, around ten days, it is worth the wait. The process gives the venison a distinctive flavor profile and tenderizes the meat, resulting in a delicious and savory dish perfect for St. Patrick’s Day or a wonderful sandwich.
Ingredients for Corned Venison Recipe
Venison Roast – you want boneless venison, any type will work. Leg roasts or shoulder roasts are perfect.
Kosher Salt – you must use Kosher salt, not regular table salt, not sea salt, but Kosher salt.
Pink Curing Salt – this is not Himalayan pink salt, but a curing salt made of sodium nitrite and essential for keeping the venison fresh during the curing process and gives the meat a pink color, even after it is cooked.
Garlic Cloves – minced up, this aromatic adds wonderful flavor.
Pickling Spice Blend – you can make your own or buy it premixed.
Brown Sugar
How to Make Homemade Corned Venison
Again, the process of making this delicious dish does take time, around ten days, so make sure you plan ahead! Made from scratch, it is so delicious, and if you’re a fan of corned beef, you will absolutely love this dish.
Make the Brine
In a large stock pot combine brine ingredients. Stir and bring to a boil over medium-high heat. Lower heat and continue to simmer until salt and sugar have dissolved.
Turn off the heat and allow the hot brine to cool completely to room temperature before adding the venison.
Brine the Venison
Place venison in a large plastic bag and pour the cooled brine solution over the meat. Remove all of the excess air and seal the bag so that the meat stays covered with the brine solution.
Place the bag on a rimmed baking sheet and place in the refrigerator for 5 to 10 days, turning halfway through the brining time.
After the meat has finished brining, remove it from the brine and discard the brine solution.
Cooking Corned Venison
You can cook the cured meat on the stove, in a slow cooker, or in an instant pot. The crockpot is my favorite method. I like to add carrots, potatoes, and cabbage to mine, but you can just cook the meat and use it to make Reuben sandwiches or similar if you prefer.
Stovetop Method
Place in a large Dutch oven with one quart of beef broth or venison broth and a tablespoon of pickling spice mix. Add potatoes, carrots, and cabbage to the pot.
Bring it to a boil over high heat. Reduce heat to low and simmer for 3-4 hours or until the sinew and connective tissue have softened and the venison reaches the tenderness you desire, adding more broth or water to make sure the venison stays submerged.
Remove the venison from the pot and tent it with foil for 15 minutes before slicing.
Slow Cooker Method
Slow cooking is one of my favorite ways to cook venison roast of any kind, but it’s especially perfect for this recipe.
Place venison, a tablespoon of pickling spice, and a quart of beef broth or venison broth in a slow cooker.
Cook on low for 4 hours before adding carrots and potatoes. Cook for an additional two hours and add cabbage.
Remove the venison from the slow cooker and tent it with foil for 15 minutes before slicing.
Instant Pot Method
Place corned venison, a tablespoon of pickling spice, and a quart of beef or venison broth in an instant pot on a rack.
Lock the lid, close the vent, and cook for 90 minutes on high pressure. Allow the pressure to naturally release.
Remove the venison from the instant pot and tent with foil while cooking the vegetables.
Place carrots, potatoes, and cabbage in the instant pot with the cooking liquid. Cook on high pressure for 4 minutes, and do a quick release.
Slice venison against the grain and serve.
Storing Leftover Corned Venison
Since corned venison is lean, it is best to store it in an airtight container in the cooking liquid to maintain moisture.
To Refrigerate: Place corned venison in cooking liquid in an airtight container. Use within one week.
To Freeze: If not planning to use it within one week, the meat can be frozen. Again, be sure to freeze it in the cooking liquid to maintain moisture and prevent freezer burn. Store in an airtight container for up to three months.
More Venison Recipes to Try
- Venison Fajitas | How to Make Deer Steak Fajitas
- The Best Quick and Easy Venison Stir Fry Recipe
- The Best Venison Backstrap Recipes
If you try this corned venison, I’d love to hear about it in the comment section below! Also, I’d love if you could leave me a five star rating on the recipe card below. If you want more recipe inspiration, make sure to follow me on Facebook or Pinterest!
Corned Venison
A classic twist on corned beef, this corned venison is tender and succulent and the perfect way to cook up a venison leg roast for St. Patrick's day or sandwiches.
Ingredients
- 5 lb Boneless Venison Roast
Brine
- 1/2 Gallon Water
- 1/2 Cup Kosher Salt
- 1/4 Cup Packed Brown Sugar
- 2 1/2 Tbsp Pickling Spice Blend
- 1 tsp Pink Curing Salt
- 3 Cloves Garlic
Pickling Spice Blend
- 1/2 Tbsp Yellow Mustard Seeds
- 1/2 Tbsp Black Mustard Seeds
- 1/2 Tbsp Whole Allspice
- 1/2 Tbsp Juniper Berries
- 1 tsp Coriander Seeds
- 1 1/2 tsp Black Peppercorns
- 3/4 tsp Dill Seeds
- 1/4 tsp Red Pepper Flakes
- 1/2 tsp Ground Ginger
- 4 Whole Cloves
- 2 Bay Leaves
- 1 inch Cinnamon Stick crushed
To Cook
- 5 Lb Corned Venison
- 1 Qt Beef Broth (sub venison broth)
- 1 Tbsp Pickling Spice Blend
- 1 Lb Carrots, peeled, cut into 1" pieces
- 1.5 Lbs Red Potatoes, halved
- Cabbage, quartered, core removed
Instructions
Make Brine
- Combine water, kosher salt, pink curing salt, brown sugar, garlic, and pickling spice in a large stockpot.
- Bring to a boil over medium-high heat.
- Reduce heat and simmer until salt and sugar are dissolved.
- Remove from heat and cool completely to room temperature before using.
To Brine Venison
- Remove any silverskin, but leave any fat on the roast. Place it in a large, sealable bag. Pour the brine over the meat.
- Remove air from the bag and seal, making sure the meat is completely covered with brine solution.
- Place on a rimmed baking sheet in the refrigerator for 5 to 10 days, flipping the meat halfway through the brining time.
- Remove meat from the brining solution and discard the brine.
To Cook On a Stovetop
- Combine corned venison, one tablespoon of pickling spice, four quarts of beef or venison broth, potatoes, carrots, and cabbage in a large Dutch oven.
- Bring ingredients to a boil over high heat.
- Reduce heat to low, cover partially, and simmer for 3-4 hours.
- Remove meat from the pot, tent with foil, and rest for 15 minutes before carving.
To Cook In a Crockpot
- Place corned venison, one tablespoon of pickling spice, and four quarts of broth in a slow cooker.
- Cook on low heat for four hours, then add in carrots and potatoes.
- Cook for an additional two hours before adding cabbage to cook for the remaining two hours.
- After 8 hours of total cooking time, remove the meat, tent with foil, and allow to rest for 15 minutes before slicing.
To Cook In an Instant Pot
- Combine venison, pickling spice, and four quarts of broth in an instant pot.
- Place the lid on the pot, close the vent, and cook on high pressure for 90 minutes, allowing pressure to release naturally.
- Remove the venison from the instant pot, tent it with foil, and allow it to rest while you cook the vegetables.
- Place the potatoes, carrots, and cabbage in the cooking liquid. Place the lid on top, close the vent, and cook on high pressure for 4 minutes, use a quick-release method.
- Slice the venison and serve hot.