corned beef venison recipe

Written BySheba G Updated On
corned beef venison recipe
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The Best corned beef venison recipe

I’m so excited to share with you my favorite corned beef venison recipe that’s been a staple in our household for years. This dish has its roots in traditional Irish cuisine, where corned beef was a common ingredient used to preserve beef.

I love how the salty flavor of the corned beef pairs perfectly with the rich taste of the venison, creating a truly unique and delicious flavor profile. The key to this recipe is to use high-quality ingredients, especially the venison, which should be tender and lean.

To achieve this, I like to use a slow cooker to cook the venison until it’s fall-apart tender. This method allows the meat to absorb all the flavors of the seasonings and spices, making it truly irresistible.

My family and I love serving this dish on special occasions, such as holidays or family gatherings. It’s also a great option for a quick weeknight meal that’s both satisfying and healthy.

Not only is this recipe delicious, but it’s also packed with nutrients from the venison and corned beef. Plus, it’s easy to make in large quantities, making it perfect for feeding a crowd.

Whether you’re looking for a new recipe to try or just want something different from the usual fare, I highly recommend giving this corned beef venison recipe a try. I’m confident you’ll love it just as much as we do!

Corned Venison Roast

Corned Venison Roast

4.5 from 1588 votes

A wild game twist on the classic corned beef, this venison roast is brined with pickling spices and slow-cooked until tender. The lean meat absorbs the savory flavors perfectly, making it ideal for Reuben sandwiches or a hearty dinner.

Prep Time20 mins
Cook Time3 hours
Resting Time0 mins
Total Time3 hours 20 mins plus 5 days brining
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Brine

4 cups water
1/2 cup kosher salt
1/4 cup brown sugar
2 tablespoons pickling spice
1 teaspoon pink curing salt (optional)
2 cloves garlic, crushed

For the Roast

3 to 4 pounds venison roast (shoulder or rump)
2 tablespoons vegetable oil
4 cups beef broth
1 onion, quartered
3 carrots, chopped
2 bay leaves

👨‍🍳Directions

1Combine water, kosher salt, brown sugar, pickling spice, pink curing salt if using, and garlic in a saucepan.
2Bring to a boil over medium-high heat, stirring until salt and sugar dissolve.
3Remove from heat and let cool completely to room temperature.
4Place the venison roast in a large non-reactive container.
5Pour the cooled brine over the meat, adding additional cold water if needed to fully submerge.
6Cover and refrigerate for 5 days, turning the roast once daily to ensure even brining.
7Remove the venison from the brine and rinse thoroughly under cold running water to remove excess salt.
8Pat dry with paper towels.
9Discard the brine.
10Heat vegetable oil in a Dutch oven over medium-high heat until shimmering.
11Sear the venison roast on all sides until deep golden brown, about 4 minutes per side.
12This locks in flavor and creates a crust.
13Add beef broth, onion, carrots, and bay leaves to the pot.
14Bring to a simmer over medium heat, then reduce heat to low.
15Cover and cook for 2.
5 to 3 hours, until the meat is fork-tender and easily pulls apart.
16Check liquid level occasionally and add more broth if needed.
17Remove the roast from the pot and let rest for 10 minutes before slicing against the grain.
18Serve warm with the cooked carrots and onions, or use the meat for sandwiches.

🔧Equipment

Large non-reactive container (glass or food-grade plastic)
Dutch oven or heavy pot with lid
Chef’s knife
Cutting board
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 45g

📝Notes

For a traditional corned beef flavor, use pink curing salt; it is optional but helps retain color. Slice the venison very thin for sandwiches. The roast can be stored in its cooking liquid in the refrigerator for up to 5 days.

Watch Video Of How Corned Venison Roast Works

This corned beef venison recipe is always a good idea for any occasion – whether it’s a special holiday or just a regular Tuesday night dinner.

My family loves how versatile it is – we can serve it over mashed potatoes, rice, or even on its own as a main course.

And let me tell you, reheating leftovers from this recipe are always a treat – just reheat it with some additional seasonings if needed and serve again with your favorite sides.

❓ Frequently Asked Questions About Corned Venison Roast

Q1: What is corned beef?

Corned beef is a type of cured beef that’s been preserved in salt and other ingredients like sugar and spices. It’s typically made from beef brisket or round cut into thin slices.

Q2: Can I use any type of venison for this recipe?

No, you should use high-quality venison that’s tender and lean for this recipe. Look for cuts like deer or elk steaks or roasts.

Q3: Do I need to soak the corned beef before cooking?

No, you can cook the corned beef directly without soaking it first.

Q4: Can I make this recipe in advance?

Q5: How long does it take to cook the venison?

The cooking time will depend on your slow cooker’s settings and your desired level of tenderness.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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