Corned Venison


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Consider using venison to make a variation on corned beef! You can also use wild game, elk moose or bear.

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  • 2 qt. water
  • 3 garlic cloves, chopped
  • 3 Tbs. sugar
  • 3 bay leaves
  • 2 Tbs. pickling spice
  • 1/4 C. canning salt
  • 1/4 C. quick salt
  • 3 lb. venison or your favorite meat

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Bring all ingredients except venison to a boil, remove from heat and cool. Put mixture in 1 gallon freezer bag and add 3-lb. roast. Squeeze air from bag and seal. Refrigerate for 5-7 days, turning daily. When ready, remove and drain liquid. Cook like you would normally cook corned beef. I either boil it or put it in a crock pot with veggies.  

Reviews (3)

  • Info for the two reviews below: Morton quick salt is a mixture of salt, sugar, and cure (Na nitrite @ nitrate).

    Flag as inappropriate patterson  |  April 30, 2010

  • Well, apparently no one checks back here after they submit a recipe. Guess I won't be trying this recipe as I am unfamiliar with "quick salt" and am not sure if its a necessary component of the recipe.

    Flag as inappropriate lgadams  |  February 3, 2010

  • This sounds like another great way to use the abundance of venison we get each year. Just one question - what is "quick salt"?

    Flag as inappropriate lgadams  |  January 31, 2010

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