Corned venison recipe?

[Wolfshead]

I just put a whitetail football into hanks recipe yesterday.
It was about 2.5 lbs and I’m thinking about five days in the brine should be good.
We’ll see how it goes

 

[robby denning]

OK guys, I let mine sit in the brine for seven full days, and then I put it in the Insta pot this morning before I left for work and set it for 10 hours.

Just walked in the door, got off later than I was hoping so I didn’t get the veggies in it, but I’m really happy with how the roast turned out. Pink all the way to the middle, tender, and definitely has that signature “corned“ flavor

I think this one turned out better than the one last year. Could’ve just been the quality of the meat. This was from a six-year-old buck aged about 14 to 20 days


Topped it off with some Sierra Nevada stout mustard. Good stuff.

I put the potatoes and carrots and onions in so that means in two hours I can have seconds lol

Happy St. Patrick’s Day everybody


@Wolfshead mine was a 2 pound roast and I went seven days but it wasn’t Hanks, just homemade. For what it’s worth.

 

[NRA4LIFE]

Looking good Robby, nice work. We got into some major bother last week with the weather and power outages so I had to punt and buy one this year.

 

[robby denning]

Looking good Robby, nice work. We got into some major bother last week with the weather and power outages so I had to punt and buy one this year.

Oh dang my man. Well I must say regular store-bought corn beef is fall-apart delicious.

 

[Wolfshead]

OK guys, I let mine sit in the brine for seven full days, and then I put it in the Insta pot this morning before I left for work and set it for 10 hours.

Just walked in the door, got off later than I was hoping so I didn’t get the veggies in it, but I’m really happy with how the roast turned out. Pink all the way to the middle, tender, and definitely has that signature “corned“ flavor

I think this one turned out better than the one last year. Could’ve just been the quality of the meat. This was from a six-year-old buck aged about 14 to 20 days

View attachment 1038826
Topped it off with some Sierra Nevada stout mustard. Good stuff.

I put the potatoes and carrots and onions in so that means in two hours I can have seconds lol

Happy St. Patrick’s Day everybody


@Wolfshead mine was a 2 pound roast and I went seven days but it wasn’t Hanks, just homemade. For what it’s worth.

Looks awesome!
I e had a busy week so far so we our doing ours today.
I’ll let ya’ll know how it comes out.
Can’t wait.

 

[beerbucksducks]

My favorite way to do corned venison is to brine a boneless neck roast and smoke it (i smoked at 225 but i think 250-275 would work a little quicker and still be good) until 160-165. Wrap it up with some broth/tallow/lard and put it in the oven at 275 until it hits 195 for slicing 205 for pulling. Let it rest for an hour. I don’t love leaving pastrami “medium rare” and slicing, so smoking the corned venison and cooking all the way through gives the best of both worlds.


Sent from my iPhone using Tapatalk

 

[robby denning]

My favorite way to do corned venison is to brine a boneless neck roast and smoke it (i smoked at 225 but i think 250-275 would work a little quicker and still be good) until 160-165. Wrap it up with some broth/tallow/lard and put it in the oven at 275 until it hits 195 for slicing 205 for pulling. Let it rest for an hour. I don’t love leaving pastrami “medium rare” and slicing, so smoking the corned venison and cooking all the way through gives the best of both worlds.


Sent from my iPhone using Tapatalk

beef tallow or buck?

(sounds absolutely delicious btw)

 

[Wolfshead]

Came out excellent!

 

[robby denning]

Came out excellent!
View attachment 1039551

It has that look!

 

[beerbucksducks]

beef tallow or buck?

(sounds absolutely delicious btw)

Beef. I usually render whatever beef or pork fat I have left from my grind and use that throughout the year.


Sent from my iPhone using Tapatalk

 

[csbackcountry]

great idea!

 

[limpet]

Well a little late for st pattys day but that’s what happens when you lose your insta cute in a move. I got some more and got the bear roast in the brine. 7 days for the 3.5 pound roast was a little short and I wound up with a little bit in the middle invited. Overall though it’s amazing. Great flavor and texture. I’ll be doing this every year.

 

[robby denning]

Well a little late for st pattys day but that’s what happens when you lose your insta cute in a move. I got some more and got the bear roast in the brine. 7 days for the 3.5 pound roast was a little short and I wound up with a little bit in the middle invited. Overall though it’s amazing. Great flavor and texture. I’ll be doing this every year.View attachment 1041315

Bear roast!!!

Still looks good.

Makes sense 3.5 needed a little more. That 2+ I did was right at 7 days to cure to middle.

Thanks for sharing.

 

[limpet]

Bear roast!!!

Still looks good.

Makes sense 3.5 needed a little more. That 2+ I did was right at 7 days to cure to middle.

Thanks for sharing.

I think bear makes a better substitute for beef in slow cooked applications. The coarser texture of the muscle fibers and higher fat content compared to venison is something I prefer for things like this. Plus I’m taking out fawn killers so it’s a double whammy.

 

[robby denning]

... Plus I’m taking out fawn killers so it’s a double whammy.

yes you are!