Corned Venison Recipe

If you like corned beef, you will LOVE this corned venison recipe made with venison roast.

It takes a few days to prepare, but so worth it. Cook in slow cooker with cabbage and red potatoes - then make venison corned beef sandwiches the next day. Yum.

Corned Venison Recipe

Corned Venison Recipe

This is very easy to make, but takes a few days to season.



4 to 6 pound venison roast
5 TBS homemade Tender Quick
2 TBS homemade brown sugar packed
2 tsp ground black pepper
1 tsp paprika
1 tsp bay leaf powder (or crush bay leaves and measure out 1 teaspoon)
1 tsp ground allspice
2 tsp homemade garlic powder


Mix all ingredients together and rub on roast. Place roast in a resealable bag and place in the refrigerator. Allow to cure 5 days per 2 inches of meat, turning bag once a day. This takes at least 5 to 7 days.

When done, rinse off and cook in crock pot until meat falls apart. During the last hour or so of cooking, add cabbage wedges and potatoes.

Use the leftovers for Reuben Sandwiches. Just place meat on rye bread and add sauerkraut and white cheese; grill like a cheese sandwich. Serve with homemade Thousand Island Dressing - recipe below.

You may also use the brisket of a moose or elk. Flank meat and shoulder roasts are also great cuts of venison for this particular recipe.

Do you want a completely homemade meal? Here's my easy homemade sauerkraut recipe.


To make the sandwich, you will need corned venison, sauerkraut (link above) and Thousand Island dressing (recipe below). 

Reuben Sandwich

Old Fashioned Thousand Island Salad Dressing


1/2 cup homemade mayonnaise, recipe below
2 TBS ketchup
1 TBS white vinegar
2 tsp white sugar

2 tsp sweet pickle relish
1 tsp white onion, finely minced
1/8 tsp kosher salt
dash of white pepper or freshly ground black pepper


Whisk all of the ingredients in a small bowl. Place in the refrigerator for several hours before serving and stir every hour for the flavors to blend and the sugar to dissolve completely.



1-1/4 cup canola oil, divided
1 egg, room temperature
3 TBS vinegar
1 tsp dry mustard
1 tsp kosher salt
pinch homemade cayenne pepper


Place 1/4 cup of oil, salt, cayenne pepper, mustard and egg into a blender or food processor and pulse until completely blended.

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