Corned Venison

Take 2 to 3 pounds of venison. You can use slabs of flank, most of a shoulder, and of course, more select cuts of meat. Use nothing more than 2 inches thick. Don’t worry about trimming all of the solver or sinewy tissue.  Between the brining and cooking, most of that will disappear or be easy to flick away with a fork.

In a pot combine:
2 quarts of water
˝ cup canning salt
˝ cup Morton’s Tenderquick (Find it in the canning supplies of canning salts in your grocer’s spice section)
2 tablespoons sugar
2 tablespoons pickling spice
4 bay leaves
8 whole black peppercorns
Lots of fresh garlic cloves crushed

1.       Mix ingredients and bring to a boil

2.       Let the mixture cool, and then pour over the meat in a plastic, glass or ceramic bowl. Do not use metal.

3.       Refrigerate for 4 to 5 days. Once a day turn the meat to circulate the brine.

4.       Remove meat and discard the brine. Rinse the meat (or not, if you like it saltier).

5.       Cook meat in a pressure cooker or conventional oven, as described below.

Pressure cooker method (preferred)
This is a pretty forgiving cooking method that’s fast, adds moisture, and tenderizes.

1.       In a pressure cooker, combine about 3 pounds of corned meat and 1 ˝ cups of water. Cook at 10 pounds of pressure for 45 minutes. Don’t overload the cooker.

2.       The meat should break apart with just a fork. If it is not completely done, put it back under pressure for another 10 minutes or so.

3.       Save the remaining cooking liquid for use in boiling or braising side dishes, like cabbage, potatoes onions, carrots, green beans, ect.

Conventional Oven Method.

1.       Preheat oven to 300 degrees F.

2.       Drain corned meat and place in a roasting pan with a tight-fitting lid. Add enough water to go 2/3 of the way up to the meat. Cover and transfer pan to the oven and cook until very tender, about 3 hours.

3.       Periodically check the meat and add water as necessary to keep it moist.

A note on pressure cookers.
For big-game carnivores like us, pressure cookers are amazing because they actually add moisture and tenderize. If you end up with a big, old, tough buck, this may be just what you need. To produce fantastic venison meals that you can brag about along with the mount on the wall. New pressure cookers start at $25 and come with instructions. As a bowhunter, figure it’s just your next piece of equipment.

What To Do With Deer Shoulders
by Jim Crumley

There are some parts of a deer that are just not real tender and can be a challenge to make a tasty meal.  Lots of folks just through them away.  For years I just boned the meat and ground it for burger.  But I now have a great solution that makes a wonderful meal, with very little work!

JIM'S DEER SHOULDERS

One deer shoulder (will feed two, with great leftovers)

Several of your favorite root vegetables peeled and quartered
 (can include: potatoes, rutabagas, turnips, carrots, onions, etc.)

Salt & pepper

Bottle of Red Wine (half in recipe, half with dinner!)

32 oz. of Chicken broth

Pre-heat slow cooker or oven to 250.

Place shoulder(s) in a slow cooker or roasting pan that can be covered.  (Shoulder can be cut in half if size is a problem). Season with salt and pepper.  Arrange vegetables around the sides and on top.  Pour chicken broth and wine in equal amounts until vegetables are 2/3 covered.  Cover and cook at 250 for 6-8 hours until meat easily forks from bone.  Can be done a day or two before and reheated.  Makes a meal by itself, or serve over rice or noodles with a salad.

JIM’S VENISON BACKSTRAP

One portion of venison backstrap (loin) per serving, cut about five inches in length from the thick end of the strap.

Salt and pepper of seasoned salt

Onion slice per portion

Feta cheese (Click on hyperlink to find out about Feta Cheese)

Toothpicks

One egg beaten

Italian or your favorite bread crumbs 

Preheat oven to 400. 

In one side of the portion cut a “pocket” then sprinkle inside with seasoned salt or salt and pepper.  Fill the pocket with feta cheese and an onion slice if desired.  Close pocket opening with toothpick.  Dip in egg then in Italian Bread crumbs.  Brown in medium hot olive oil, about a minute on each side.  Move to oven and bake for five minutes.  Serve hot.