Forget bland, store-bought corned beef. This corned venison recipe brings deep, rich flavor with a brined, spice-infused kick while keeping that lean, wild-game edge. Whether you're making it for St. Patrick’s Day or just want to switch up your venison game, this recipe is bold, tender, and packed with flavor.
Corned venison takes time but it’s worth it. The 10-day brining process transforms lean venison into something insanely tender and bursting with aromatic spices. And the best part? You can cook it on the stovetop, in a slow cooker, or in an Instant Pot for a meal that’s both easy and impressive.
Why You’ll Love This Recipe
✔️ A Wild Twist on a Classic. Traditional corned beef, but make it venison.
✔️ Tender, Juicy, & Flavorful. The brine does all the work, breaking down the meat and infusing it with bold spices.
✔️ Perfect for St. Patrick’s Day… or Any Day. Serve it up with cabbage or pile it onto a sandwich.
✔️ Versatile Cooking Methods. Stovetop, slow cooker, or Instant Pot—choose your adventure.
What is Corned Venison?
“Corned” has nothing to do with actual corn. The name comes from the old-school method of curing meat with “corns” of salt aka large grains of rock salt.
Today, we brine the venison with kosher salt, pink curing salt, and a mix of bold spices like peppercorns, mustard seeds, coriander, and bay leaves. The result? A deep, complex flavor that takes venison to the next level.
It takes about 10 days to fully brine, but trust me it’s worth every second.
What You’ll Need
For the Brine
Venison Roast. Any boneless cut works, but leg or shoulder roasts are ideal.
Kosher Salt. Essential for the brine. Do not use table salt.
Pink Curing Salt. This is NOT Himalayan pink salt. It’s a special curing salt that keeps the venison fresh and gives it that classic corned color.
Brown Sugar. Adds a slight sweetness to balance the salt.
Pickling Spice Blend. A mix of mustard seeds, peppercorns, coriander, bay leaves, and more. You can buy a blend or make your own.
Garlic Cloves. Fresh, minced garlic for extra flavor.
For Cooking
Beef or Venison Broth. Adds richness when simmering the meat.
More Pickling Spice. Enhances flavor while cooking.
Carrots, Potatoes, & Cabbage . Classic corned beef sides (optional, but highly recommended).
How to Make Homemade Corned Venison
Step 1: Make the Brine
In a large stockpot, combine all brine ingredients with 4 cups of water. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve.
Turn off the heat and add 4 more cups of cold water. Let the brine cool completely.
Pro Tip: Never add venison to a hot brine. Let it cool to room temp first!
Step 2: Brine the Venison (The Waiting Game)
Place the venison roast in a large food-safe bag or container. Pour the cooled brine over the meat, making sure it’s fully submerged.
Seal the bag/container and store it in the fridge for 5 to 10 days.
Flip the meat halfway through the brining process for even flavor.
Step 3: Cook the Corned Venison
You’ve waited patiently (or maybe not-so-patiently). Now it’s time to cook!
You can make it three ways. Pick your method:
Stovetop Method:
Place the venison in a Dutch oven with 1 quart of beef or venison broth and 1 tablespoon pickling spice.
Bring to a boil, then reduce heat to low and simmer for 3-4 hours until fork-tender.
Add carrots, potatoes, and cabbage in the last hour of cooking.
Remove from heat, tent with foil, and let rest 15 minutes before slicing.
Slow Cooker Method:
Place venison, broth, and pickling spice in a slow cooker.
Cook on low for 4 hours.
Add carrots and potatoes, cook another 2 hours.
Add cabbage, cook for 30 more minutes.
Let the venison rest 15 minutes before slicing.
Instant Pot Method:
Place venison, broth, and pickling spice in the Instant Pot on a rack.
Lock the lid and pressure cook on high for 90 minutes.
Let pressure naturally release (don’t rush it!).
Remove the venison and tent with foil.
Add carrots, potatoes, and cabbage, cook on high pressure for 4 minutes, and do a quick release.
Slice against the grain and serve.
How to Store Leftovers
Refrigerate: Store in an air-tight container with the cooking liquid for up to one week.
Freeze: If keeping longer, freeze in the cooking liquid to maintain moisture for up to 3 months.
What to Do with Corned Venison
Serve it traditionally with potatoes, cabbage, and mustard.
Make next-level Reuben sandwiches with rye bread, Swiss cheese, and sauerkraut.
Try Corned Venison Tacos with pickled red onions and spicy mustard sauce.
❓ FAQ
How long should I brine venison for corned venison?
For the best flavor and tenderness, brine the venison for 7-10 days. If you’re short on time, 5 days will work, but a longer cure means deeper flavor.
Do I have to use pink curing salt?
Yes, if you want that classic corned beef texture and flavor. Pink curing salt (Prague Powder #1) preserves the meat, enhances flavor, and gives it that signature color. If you skip it, the venison will still be good—but more like a standard brined roast than true corned venison.
Can I use a backstrap for corned venison?
Technically, yes—but backstrap is best for quick, hot cooking. Corned venison is slow-cooked, so leg or shoulder roasts work better. If you use backstrap, brine it for less time (around 5 days) and watch the cooking time carefully to prevent drying out.
How do I make this corned venison salt-free or nitrate-free?
If you’re avoiding nitrates, skip the pink curing salt and use sea salt instead. The venison will still be flavorful, but it won’t have that classic pink color or the same shelf-stability.
What if my corned venison is too salty?
If your meat comes out saltier than expected, soak it in fresh water for an hour before cooking. This helps draw out excess salt from the brining process.
Can I smoke corned venison?
Yes! If you want a wild version of pastrami, smoke the cured venison at 225°F for 3-4 hours after brining. Coat it with a spice rub before smoking for extra flavor.
If you try this Corned Venison Recipe, I’d love to hear about it in the comments! If you loved it, leave a 5-star rating below.
For more wild recipes and feral wisdom, follow me on Pinterest & Facebook!
More Wild Food & Hands-On Traditions to Check Out:
- Venison Fajitas Smoky, flavorful, and quick to make.
- Venison Stir Fry High-protein, fast, and packed with veggies.
- The Best Venison Backstrap Recipes Because backstrap deserves the best.
📖 Recipe
Bold & Flavorful Corned Venison Recipe (A Wild Twist on Corned Beef)
This corned venison recipe transforms lean wild game into a tender, flavorful dish with a bold, spice-infused brine. Perfect for St. Patrick’s Day, sandwiches, or a hearty meal!
Ingredients
Ingredients for The Brine
- 3-4 lb Boneless Venison Roast (leg or shoulder)
- ½ Gallon Water
- ½ Cup Kosher Salt (do not use table salt)
- ¼ Cup Packed Brown Sugar
- 2 ½ tablespoon Pickling Spice Blend (recipe below or store-bought)
- 1 teaspoon Pink Curing Salt
- 3 Cloves Garlic
Homemade Pickling Spice Blend (if making your own)
- ½ tablespoon Yellow Mustard Seeds
- ½ tablespoon Black Mustard Seeds
- ½ tablespoon Whole Allspice
- ½ tablespoon Juniper Berries
- 1 teaspoon Coriander Seeds
- 1 ½ teaspoon Black Peppercorns
- ¾ teaspoon Dill Seeds
- ¼ teaspoon Red Pepper Flakes
- ½ teaspoon Ground Ginger
- 4 Whole Cloves
- 2 Bay Leaves
- 1 inch Cinnamon Stick, crushed
For Cooking the Corned Venison
- 1 Qt Beef Broth (sub venison broth)
- 1 tablespoon Pickling Spice Blend
- 1 Lb Carrots, peeled, cut into 1" pieces (optional)
- 1.5 Lbs Red Potatoes, halved (optional)
- 1 small head of cabbage, cut into wedges (optional)
Instructions
Step 1: Make the Brine
- In a large stockpot, combine 4 cups of water, kosher salt, pink curing salt, brown sugar, garlic, pickling spice, black peppercorns, mustard seeds, and bay leaves.
- Bring to a boil, stirring until the salt and sugar are fully dissolved.
- Remove from heat and stir in 4 cups of cold water to cool the brine to room temperature.
Tip: Never add venison to warm brine.Let it cool completely first!
Step 2: Brine the Venison
- Place the venison roast in a large food-safe bag or glass container.
- Pour the cooled brine over the meat, ensuring it's fully submerged.
- Seal the bag or cover the container and refrigerate for 5 to 10 days, flipping the meat halfway through.
For deeper flavor, aim for the full 10-day brine.
Step 3: Cook the Corned Venison
Stovetop (Dutch Oven) Method:
- Remove the venison from the brine and discard the liquid. Rinse the meat under cold water.
- Place the venison in a large Dutch oven and add 1 quart of broth and 1 tablespoon of pickling spice.
- Bring to a boil, then reduce heat to low and simmer for 3-4 hours until fork-tender.
- Add potatoes, carrots, and cabbage in the last hour of cooking, if using.
- Remove from heat, tent with foil, and let rest for 15 minutes before slicing.
Slow Cooker (Crockpot) Method:
- Rinse the brined venison and place it in the slow cooker with broth and pickling spice.
- Cook on low for 4 hours, then add potatoes and carrots.
- Cook for 2 more hours, then add cabbage and cook for 30 more minutes.
- Let the venison rest for 15 minutes before slicing.
Instant Pot (Pressure Cooker) Method:
- Place venison, broth, and pickling spice in the Instant Pot on a trivet.
- Lock the lid, seal the vent, and pressure cook on high for 90 minutes.
- Let the pressure naturally release (don’t rush it!).
- Remove the venison and tent with foil while cooking the vegetables.
- Add carrots, potatoes, and cabbage to the cooking liquid.
- Pressure cook on high for 4 minutes, then do a quick release.
Step 4: Slice & Serve
- Slice the venison against the grain for maximum tenderness.
- Serve with potatoes, carrots, and cabbage or use for Reuben sandwiches, breakfast hash, or tacos!
Notes
Brining Time: The longer you brine (7-10 days), the deeper the flavor. If short on time, 5 days minimum will still work.
Don’t Skip the Pink Curing Salt: This keeps the venison fresh, gives it that classic pink color, and enhances flavor. If omitted, the venison will be more like a standard brined roast.
Cooking Tip: Slice against the grain for the most tender bites.
Too Salty? Soak the venison in fresh water for 1 hour before cooking to reduce saltiness.
Want a Pastrami Vibe? After brining, rub the venison with black pepper, coriander, and garlic powder, then smoke at 225°F for 3-4 hours.
Storage Tip: Store leftovers in an airtight container with cooking liquid to keep the meat moist.
Nutrition Information:
Yield:
7Serving Size:
6 ozAmount Per Serving: Calories: 1634Total Fat: 31gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 879mgSodium: 5259mgCarbohydrates: 33gFiber: 5gSugar: 10gProtein: 286g
Nutritional information is automatically calculated and is an estimate only. Actual values may vary based on ingredients, portion sizes, and cooking methods. Always consult a nutritionist or dietitian for precise dietary information.
Wes says
Followed this recipe to brine 30lbs venison roasts this year. I brined the meat 11 full days at 34-36 degrees, mixing and massaging the roasts each day.
We finally seared and baked the first sample this evening. The flavor of the meat was superb! We served the venison with a side of mashed organic purple sweet potatoes and cooked cabbage. What a remarkable blend of flavors!
Recommend this venison brine 500%!
Danielle McCoy says
That sounds absolutely incredible! 🔥 30lbs of venison brined to perfection? That’s dedication! Love that you paired it with purple sweet potatoes and cabbage. Such a bold, flavorful combo. Thank you for the glowing review (500%?! 😍), and I’m so glad you enjoyed it! Hope you have plenty more amazing meals with the rest of your roasts.