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.


HOMEMADE CORNED VENISON

Ingredients

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

Directions

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.


NOTE
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.




HOMEMADE REUBEN SANDWICH

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

Ingredients

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

Directions

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.


HOMEMADE MAYONNAISE

Ingredients

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

Directions

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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NOTE:

Some of my recipes call for oil and for most of my life I used canola and vegetable oil as everyone else did.

I have changed to using organic and unrefined coconut oil, and olive oil. Organic butter and ghee is another option. Thanks!

Note: the main villains of hydrogenated oils that you want to stay away from are corn oil, soybean oil, cottonseed oil and canola oil.





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Copyright © 2009-2016, Raschell Rule. All Rights Reserved Miss Homemade 







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