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Delicious Corned Venison Recipe


Corned Venison - Yummy Organic Deer Moose Elk Recipe

Delicious, Nutritious & Organic Corned Venison Recipe

Corned Venison | Delicious Organic Healthy

If you like corned beef, wait till you taste this delicious, nutritious and 100% organic corned venison recipe! You can use any cut of venison meat that you like but this is especially good for making the less tender cuts deliciously tender.

Corned Venison | Ingredients List:

Combine the following ingredients in a large bowl

  • 2 quarts of spring or distilled water
  • One half cup of canning or pickling salt
  • One half cup of tenderizing salt (e.g., Mortens)
  • 3 tblsp sugar
  • 2 tblsp mixed pickling spices (most grocery stores stock this)
  • 2 bay leaves
  • 8 whole black peppercorns
  • 1-2 cloves of garlic, minced

Corned Venison | Directions:

Dissolve the ingredients in a bowl and bring to a boil for 2 minutes, then cool.

Submerse the meat and marinate for 7 – 10 days in the refrigerator. Larger cuts of meat take longer to corn and you might want to inject the brine mix into the center area of the meat with a meat pump or syringe.

* Don’t rush this step – you want the brine to cure the meat all the way through!

When ready drain off the corning solution and wash with fresh water.

Cover the meat with water and boil for 15 minutes, then turn down the heat and simmer until fork tender (usually only takes an hour or two).

That’s it, you’ve just completed made your first Corned Venison! Serve it up hot or cold with your favorite garnishes for dinner or supper! Kids also love it in sandwiches for school! 🙂


*** For more delicious organic meal ideas please visit our wild fish & game recipes page here.  If you have a wild fish or game recipe that you would like to share please submit your recipe here and we would luv to add it to the list! 😀

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About snoozanna

Wife, mom and chief bottle washer. Love cooking, baking and bringing new healthy wild fish & game recipes to the family table!
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2 Responses to Delicious Corned Venison Recipe

  1. Jason says:

    Hi there, I was just looking through your site the other day and saw a recipe for corned venison. I haven’t been able to find any of the Morton’s Tenderquick that you used in it in Canada. Where did you guys get yours from??? Also thank you for spending the time to update your posts. Those fish from your recent Kamloops trip are unreal!!!! All that info really helps out young guys like me starting out in the sport.


    • Rob says:

      Hi Jason, this recipe is unreal! You’ll love it. The recipe calls to marinate for 7 – 10 days but the main thing is to be sure that you do it long enough so that the brine makes it to the center of the meat – you may want to inject it in. Anyway, to answer your question, I just spoke to the cook and she gets the Mortons at Safeway. Let me know how you make out …….

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