If you remember, a while ago I posted about planning to make corned venison. Well, we just finished eating it for dinner tonight! Here’s what I did:
I made a brine using water and several cups of salt. You know there is enough salt when you can put a raw egg in the brine and it floats easily. Along with the salt, we put it some spices and herbs for fun (Samuel helped me). Then we boiled it, and then cooled it. Then we simply put the raw, thawed venison roast into a large tupperware box, submerged the roast in brine, and put it in the fridge and forgot about it. You have to make sure it is completely submerged in brine or the meat will go bad.
Weeks later -today- we got the roast out. It smelled like corned beef! We rinsed it off and boiled it until it was done. Then we ate it with boiled cabbage (boiled in the water the roast was boiled in- very yummy) mashed potatos and Irish soda bread. This was our St. Patrick’s Day feast, of course.
Anyway, the corned venison tasted just like corned beef. It was a little drier but not much. It was easy to chew and eat like it should be (one reason I don’t like some meats is that they are so hard to chew).
There’s just enough leftovers for corned venison and cabbage sandwiches with the soda bread. mmmm….
Mmmm, Corned Venison! We had corned beef for St. Patrick’s day, and still have some left right now. Sadly ours wasn’t a very strong corning solution – I like my so spicy you can hardly stand it, but it’s still yummy.
(I just wanted to make sure you knew that we didn’t actually corn the beef ourselves. That would have been cool, but alas I am not that cool.)
Go, Irish!