I hate cooking roast venison (or even beef for that matter). As a roast in the oven that is. I always overcook them. Or they end up as flavorless blobs of meat. I know, that’s why gravy was invented. It’s really a matter of more practice, but you know how it goes – if something doesn’t come easy, you resist it and fall back to what you KNOW will work (ie: can do easily and not have to actually LEARN). I’ve been hearing more and more about cooking using a method called “sous vide”. It seemed to be a promising way to consistently cook a steak or roast to the perfect temperature. Easily. SIGN. ME. UP.
Sometimes you just want a quick meal. With most cuts of venison being on the tough side, a lot of recipes are either complicated, or sssssslllllllloooooowwwwww. And that’s all well and good – unless you have a real life, with a busy day, where you get home late, and just need to get some food on the table. We all know about those tender cuts from the loin and the tenderloin – awesome quick cookers. But those go quick. So let’s talk about how to make use of some of the other cuts of venison and still get a good meal when we don’t have a lot of time.
When I think about fast food involving beef (restaurants can’t serve venison unless it’s farm raised – keep that in mind when you see it on the menu, and then do some reading on CWD), I tend to think of asian style restaurants. I’m talking non-burger fast food here. And the trend with asian style beef? Thin slices, cut across the grain. So, we’re going to stay away from the front of the deer, where you have a lot of smaller muscles and more connective tissue, and use the rump roasts.
From the rump, there’s three major muscle groups that typically make it into larger roasts, giving us the top round, bottom round, and sirloin tip. Any of these will work perfectly for stir-fry, although the sirloin tip tends to be bigger around. The top and bottom rounds are a bit flatter, giving us better “strips” of meat. The sirloin tip is actually made up of several smaller muscles, so a cross section will have more potential for separation than either of the rounds – the rounds are my preference for stir-fry here.
If you enjoy stir-fries, you may want to dedicate a roast or two to stir-fry cuts when you butcher your deer. For a lot of stir-fries, you’ll only need a pound or two of meat, so if you make the slices ahead of time, it will save you defrosting and slicing a larger roast later. I don’t typically do this, as I’ll usually use the rest of the roast in something else later in the week, but it is a nice convenience option.
- 1 lb of venison, in ¼” slices cut across the grain
- ½ cup soy sauce
- ½ water
- 2/3 cup brown sugar
- ¼ cup cornstarch
- 1 tablespoon of minced ginger
- 3 cloves of garlic, minced
- 3 green onions/scallions, diced
- vegetable oil
Heat a little oil in a small sauce pan on medium-low. Add the garlic and ginger and sauté for several minutes. Stir in the soy sauce and water. Add the brown sugar and increase the heat to medium. Bring to a boil for about 3 minutes, then remove from heat and set to the side.
In a bowl, dredge the venison slices in the cornstarch, shake off any extra, and place them on a plate. Let them set for about 10 minutes.
Heat some oil in a wok on medium high. Add the venison slices, and cook for just a few minutes till they are seared on both sides. Remove the venison to a paper towel lined plate, and remove any excess oil from the wok.
Put the wok back on the stove on medium high heat, and add the sauce – it should boil right away. Add the venison, and cook at a boil for about 2 minutes. Stir in the green onions, and you’re done.
Serve over a bed of rice. This recipe is a bit on the sweeter side – which I like – but cut back on the brown sugar a bit if you prefer things a little less sweet. I’ll sometimes add some pre-cooked broccoli or sugar snap peas at the end to beef up the vegetables in the meal as well, or pair it with some wonton soup!
I’ll admit, I’m not a huge pastry fan. For my apple pie, PLEASE give me a crumb top – or better yet, just give me apple crisp! But when it comes to a more savory dish like braised venison and vegetables in gravy – there is something about a crispy crust on a venison pot pie that makes it totally enjoyable. Great, another addition to the book of “The Dichotomies of Don Oldfield”. As I sit here pondering this “crust acceptance” by a life long anti-cruster, I finally realize why my brain can accept this. Duh, it’s just a sandwich in disguise! Whew, costly shrink session avoided…
When making a pot pie, you have a ton of flexibility when it comes to your cut of meat selection. It comes down to personal preference and amount of time you want to spend cooking. Or sometimes it determined for you by “what do we still have in the freezer?”.
If you wanted to make a “quick” dinner after work (about an hour start to finish), you could cube up some loin or even tenderloin. It’s tender enough to braise for 10 minutes and be pie ready.
More typically, you would use your tougher cuts that will benefit with some slow braising time to soften them up. And here’s where personal preference comes in – how do you want the presentation to look and/or how much flavor are you looking for?
Shoulder and neck roasts are excellent choices here. They have more connective tissue which really needs a slow cook to break them down and tenderize them. This same connective tissue will give the dish more flavor. Don’t equate this to gamy-ness.. Yes, sometimes you’ll get a gamy animal, but most of the time the flavor you get from the shoulder and neck cuts is a richness (try some osso buco for the ultimate experience of this flavor) that I feel enhances the dish. Presentation wise, this same connective tissue, as it breaks down will cause your cubed meat to possibly break down. There is no downside here, unless you wanted to maintain that perfect cube look for the meat – purely visual preference.
You can also use any cut from the rear quarter. The cuts from the rump are great for slow cooking, and get to the appropriate tenderness faster than the neck and shoulder cuts. And because they have less connective tissue, they can better maintain that perfect cube look – I mean, if you want it to look just like those frozen pot pies you had as a kid… So yes, that’s what I did for today’s presentation: I used a section of top round off the rear quarter.
- 1 lb venison – cubed to preference (¾” is a decent size)
- 1 quart (32 oz) venison stock or beef stock or broth
- 3 cups of frozen mixed vegetables (or use fresh of your choice – but hey it’s wintertime, EVERYTHING is coming from the freezer!)
- pie crust (I used pre-made here)
- olive oil
- vegetable oil
- salt & pepper
- garlic powder
- 3-4 tablespoons of cornstarch
Add your venison to a bowl. Splash with some olive oil and salt, pepper, and garlic powder to taste. Mix by had to evenly coat the cubes.
Preheat oven to 250°.
In a cast iron dutch oven or similar, on medium high, heat just enough vegetable oil to coat the bottom. Sear the venison, stirring it to brown all sides. Once browned, pour in enough stock to just barely cover the venison cubes. Bring to a simmer, then cover and transfer to the oven.
The amount of time you spend braising it here will depend on what cut you chose. If you picked loin, 10 minutes on the stovetop on a low simmer will probably suffice. Neck or shoulder? Probably 3 plus hours in the oven. My top round that I used here was perfectly done at 2½ hours – nice and tender, but not falling apart. The key here is to just keep an eye on it, and when it gets to your preferred tenderness, pull it out.
With a slotted spoon, transfer the venison to a bowl. Back on the stovetop, with your dutch oven with the braising liquid still in it, add your vegetables. Add the rest of the stock/broth, and simmer till the vegetables are cooked – about 10 minutes. With a slotted spoon, transfer the vegetables to the same bowl as the venison.
Get your pie crust out of the fridge.
Now, we make the gravy. To the liquid in the dutch oven, add cornstarch to reach your thickening preference. I added 4 tablespoons for a nice thick consistency. You could go with 3 if you like it more brothy. Simmer for about 10 minutes uncovered, or until it reaches a nice consistency. Salt and pepper to taste. If you used broth instead of stock – you may not need any more salt.
Kick the oven up to 350°.
Add the venison and vegetables back to the gravy, and let them simmer while you get your bottom crust ready in a 9″ pie plate. Spoon the filling into the crust, cover with another crust. Pinch the edges, and cut slots in the top. Cook in the oven for 25 to 30 minutes, or until the crust is golden brown.
Tip: cover the edges of the crust in aluminum foil while baking, and remove the foil once the center has reached a golden brown. This will keep those edges from burning.
This is another recipe that seems like a lot of work – but most of it is just sitting around waiting. If you double or triple the recipe, you can make multiple meals at once: freeze the extra filling, and on days when you want a quicker meal, all you have to do is heat the filling, stuff in a crust and bake. Still not a 10 minute meal I know – but well worth the time.
Swiss steak is one of my wife’s favorite wintertime meals. And I don’t think it’s a coincidence that this is one of her favorite venison recipes as well. Between the deer and the vegetables, I typically make this mostly with ingredients we’ve grown or collected ourselves – with the exception of the spices and noodles. Fine, and the celery. We haven’t tried growing celery yet. Anyways, knowing where (most of) your ingredients come from seem to make a meal better.
Swiss steak is typically made from a tougher cut of meat, and goes through a double tenderization process: you bludgeon it into a flat steak, then you braise it low and slow.
I was curious why the Swiss were credited with this method of cooking. Perhaps some dark history of how they treated witches in the middle ages? Alas, it turns out the phrase has nothing to do with the Swiss as a people, but a textile preparation involving pounding and/or rolling it to make it easier to work with. Sigh. Not quite as interesting.
So, we know we need a tougher cut of meat. If you use a more tender cut, it will disintegrate as it cooks. Which is fine if you want it to be more of a meat sauce, but then you might need to change the name of the dish…
My personal choice is to use either blade steaks from the shoulder, or eye of round from the rump.
The way I process the front quarters, I’ll get two triangular steaks per shoulder: one from either side of the blade. I’ll package these together for a meal such as this.
For the rump, I break the rear quarter down to its main roasts: sirloin tip, top round, bottom round, and eye of round. The eye of round sits on the back of the leg between the top and bottom rounds. It looks kind of like a tenderloin, but it’s about 50 times tougher. I take the eye from both rear quarters and freeze them together – they aren’t that big on their own – a nice sized doe will net you about 1.5 lbs for both eyes combined. Again – perfect for this recipe.
- 1.5 lbs of venison
- 20 oz of diced, peeled tomatoes
- 1 medium onion, diced
- 1 head of garlic, diced (I know, I always say 1 HEAD of garlic. Who doesn’t like garlic?)
- 1 cup of green peppers, diced
- 2 stalks of celery, diced
- 1 1/2 cups of beef broth or stock
- 1 tablespoon of worcestershire sauce
- 1 teaspoon of paprika
- salt, pepper, garlic powder to season
- vegetable oil
Start out by tenderizing the venison like I cover here. If the roast is particularly big, slice it ALONG the grain in half. It will take more work than the loins do, but I was able to flatten the eye of rounds you see in the pic to a nice even 3/4ths of an inch steaks without needing to slice it.
Salt, pepper, and garlic powder both sides of the steaks. Put enough vegetable oil in the bottom of your dutch oven to cover it, and heat it on the stove on medium. Dust both sides of the steaks in flour, and sear both sides in the dutch oven. Don’t crowd them – if the steaks are large, do one at a time. Once both sides are nicely browned (few minutes per side), put them on a plate to the side.
If you got a lot of burned residue in the bottom of the dutch oven, wipe it out (I have a habit of doing this – cooking it a little too high!) and add more oil. If not, continue to use the oil and drippings that are in there. Sauté the onions, garlic, and celery, till the onions turn translucent.
Preheat the oven to 300°.
Add the peppers and sauté for a minute or two. Add the tomatoes, the broth, the worcestershire sauce, and the paprika, and stir. Bring to a boil. Submerge the venison, cover and transfer the dutch oven to the oven.
Cook for 3 hours, or until the venison is tender. Serve on your choice of noodles, potatoes, or polenta!
When you process a deer, you will always end up with some meat that is destined for the grinder. Making venison burger is an expectation for most families, some will even grind the whole deer before they freeze it, making it an easy meal ingredient when needed throughout the year.
I often struggle through some internal conflicts when I cook venison. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! Fat adds flavor and moisture. And fat helps hold your burger together. As a hunter though, having gone through the full process of of the hunt, the kill, the field dressing, and the butchering – I feel I owe the deer a bit of purity when I cook it. I’m not saying it’s logical, but anytime I cook venison, I strive to cook it on it’s own, and appreciate it as it is without mixing other meats in.
So, what’s the solution? For my venison burgers, I use binders to hold them together and help keep moisture and flavor locked in as I cook them.
There are many ingredients that can serve as binders. Raw eggs are a top choice, but I don’t use them for burgers because I like them on the rarer side. I lean towards dry binders like dried eggs or dried milk. Dried milk is readily available in the baking aisle of the grocery store. Dried eggs can be a little trickier to find as not all grocery stores carry them.
With either milk or eggs, I use roughly a tablespoon of binder per half pound burger. Personally, I can’t taste a difference between the two, but as you can see from the pictures, they do cook a little differently. Dried egg seems to give a browner sear, where dried milk sears a little darker.
As a general rule, I almost always pan fry my venison burgers as well. This adds a little bit of fat, but let’s you get a good sear on your burgers without losing moisture and flavor to the grill flames. Another reason to keep some cast iron skillets around..
Ok, we know we are using left over bits and pieces that were too small to save as anything else. Keep in mind though, better meat makes a better burger. When I butcher my deer, I like to keep two or three different bags going for my trim pieces. I fill them according to the quality of the cut the trim is coming from. That way I can use a high quality ground meat for burger, and save the lower quality (tougher, more connective tissue, etc.) for jerky.
Or sometimes my burger comes from a leftover chunk of a large roast that was too big for the recipe I’m cooking. When butchering, I try to freeze everything as a whole roast if I can. This does minimize my trim meat that ends up as burger, but it gives me more flexibility in the long run – I can pull a roast out and grind it anytime if I need more burger.
So next time you go for a venison burger, try a low fat venison only version. Bacon should be a topper, not a filler. For some reason, my mind can justify that…
Ok, there is no beef in this venison beef and broccoli. But “venison and broccoli” just doesn’t conjure up the same pretty picture in our minds that we always see in the menus of the local chinese restaurants.
This recipe pulls off those same flavors, with minimal prep – and because it’s cooked in the crockpot, the hardest part of this meal is making the rice. Unless you are one of those people who buy the pre-cooked rice packets from the store…
This is a half day slow cooker recipe. Going longer will only hurt the dish from a presentation perspective – those nice slices of venison WILL eventually break down. You want to keep the cook time down to a point where the meat is tender yet it still holds together. Otherwise you will have more of a “venison gravy and broccoli”.
Because this is a slow cooker recipe, you can use slices from any roast of venison that you like. Keep in mind that if you use anything from the front half (shoulder or neck), it will have more gristle and be tougher – it won’t be as pretty, and will take a little longer to cook – but just as tasty. I like to use slices from rear quarter roasts: top round, bottom round, or eye of round. These three muscles make up the hamstring of the deer, the rear of the rear quarter so to speak. I normally freeze them all separately. I used a bottom round in today’s meal, which was close to three pounds. I only needed half for this recipe, so I had enough left over to grind for some burgers for later in the week. Bonus!
- 1.5 lbs venison, in quarter inch slices
- 1 cup of beef stock or broth
- 2/3 cup soy sauce
- 1/3 cup of brown sugar
- 1 tablespoon of olive oil
- 2 to 3 cloves of garlic, minced
- crushed red pepper flakes – to taste
- 4 cups of broccoli
- 2 tablespoons of cornstarch
- 4 tablespoons of water
Spray the inside of the crockpot with a no-stick spray or vegetable oil. Add everything BUT the broccoli, cornstarch and water. For the pepper flakes, I like a few good shakes to give it a little heat.
Cover and cook on low for 4-5 hours. When the venison is tender but not falling apart, mix the cornstarch and water, and stir into the pot. Cover and cook another 20 minutes. Get your rice, or noodles going!
Separately cook the broccoli (microwave or stovetop) so it’s tender. Stir the cooked, drained broccoli into the crockpot and serve!
I’ve been making venison jerky for 15 years, and to be honest, I screwed it up a lot. Jerky is so easy to make, how did I keep messing it up? It was never the recipe. That was truly the easy part. My problem was in over cooking it.
The key to good jerky is the right moisture content. To get it right, it’s just one of those things you have to try a few times.
My doneness test itself is actually pretty basic: fold a piece of jerky in half, tear it a little at the fold, and squeeze that tear with your fingers.
Fold: When you fold it, it should bend without breaking. If it breaks, it’s over done. Game over.
Tear and squeeze: When you tear the jerky, you are exposing it’s interior. When you squeeze it at the tear, if there is excess moisture left, little droplets will come out meaning it needs more time.
My struggle was recognizing the perfect balance. The first few times I got frustrated, so I switched to using ground meat through a jerky gun. Because the meat was ground, it was much more forgiving if it was over dried. Nothing wrong with going the ground meat route, I just feel there is some kind of purity to biting off a piece of jerky that is obviously a slice of meat, something more cowboy, or caveman about it. I do still use the jerky gun, but usually just on trimmed left over meat, or for making dog treats with leftovers that weren’t good enough for me to eat (i.e. there’s no way my wife would eat). My dog never complains about any venison snacks..
For jerky, you want a cut of meat that doesn’t have any connective tissue in it, and that you can cut cross grain to get large enough slices for a decent piece of jerky. I will almost always use either the top round or bottom round. You could use the sirloin tip (it would make an awesome jerky circle! might need to try that!), but I like to save them for corning.
If you use a cut that has connective tissue, try to get as much out as possible. It’s not that it will taste bad, it’s just that it will be very difficult to chew. Native americans made bow strings out of dried connective tissue after all..
- 2-3 lbs of sliced venison
- 1/2 cup of Southern Comfort
- 3/4 cup of Soy Sauce
- 1 cup of Teriyaki Sauce
- 1/4 cup of Worcestershire Sauce
- 1 tablespoon of Crushed Red Pepper
- 1 tablespoon of Ground Black Pepper
- 1 teaspoon of Liquid Smoke (unless you plan to smoke it)
- 1 teaspoon of Garlic Powder
- 1/2 teaspoon of sodium nitrite/Instacure#1
I’ll usually start by dissolving the sodium nitrite in just a little bit of water. This way I know it’s all dissolved (when you mix in the garlic powder and pepper later, you would wonder if you hadn’t). Then put everything else in (except the meat) and whisk thoroughly.
Slice the meat in thin even strips. I use my food slicer to ensure consistency. It works best if the meat is partially frozen, whether you use a knife or a slicer.
Put the meat in the marinade in a covered container or a zip-lock bag and marinate in the fridge for 48 hours. Swirl/stir it a few times to ensure even coverage.
Pull the strips out letting the marinade drain off a little, and arrange evenly on your dehydrator trays.
Dehydrate for 4-6 hours on the meat setting (usually 150-160), using the doneness test above to determine completion.
Because dehydrators can’t guarantee you got the meat to a proper temperature to kill off pathogens, finish in a pre-heated oven set to 275 for 10 minutes.
Let the jerky cool and then package for storage. This recipe is probably shelf stable, but I store it in the fridge in a plastic storage bag. It’s gone within a few days, so I can’t speak to how long it would last in the fridge.
If you make this and plan to share it, you better make a lot if you want to have any for yourself!
Venison can be a temper-mental meat to cook. An over cooked roast will give your jaws a work out. An over grilled back strap could be sliced up for hockey pucks.
If you have never cooked venison before, start with something easy and foolproof. You can’t go wrong with a crockpot. Low and slow, with almost any kind of sauce will give you a tasty meal that everyone will enjoy.
The key with crockpot cooking is definitely time. You want the low heat to break down the connective tissues. This accomplishes two things: the meat will be tender, and the meat will be tasty. This may run contrary to what many people will tell you, but the connective tissue does not taste gamy. If you get a gamy bite, odds are there was some other material in there that wasn’t properly removed during the butchering process.
Now granted, there are no guarantees in life – especially with venison – there are some small odds that you got a deer that just has a bit of funk to it. But the odds are much better that your deer is not gamy – a quick test is to just smell it. Most venison will have a nice clean “meat” smell, and will smell very similar to a raw beef steak or roast.
Back to my point – don’t try to cut all the connective tissue out of a roast. Do try to cut anything visible off the surface – this will just help speed up the cooking/breakdown process, but any “seams” you see going into the roast – just leave them be. Over the slow cook, they will melt down, allowing the meat to naturally fall apart.
You can cook ANY cut of meat in a crockpot – BUT, you should stick with the tougher cuts. Save the loin for a pan fry or the grill. These are the cuts in order of my preference for slow cooking:
- Trim Meat (those left over morsels you found when butchering the deer to get every scrap of meat you could).
- Any hindquarter roast – Top/bottom round, eye of round, sirloin tip – though I usually reserve the sirloin tip for corning.
Easiest Recipe Ever
Ok, you could probably do this with any bottle of BBQ sauce, but, I have become a huge fan of the Campbell’s Slow Cooker Sauces. They make a variety – the pot roast is especially tasty. In this example, I used the Apple Bourbon Pulled Pork.
To make: put your roast/meat in the crockpot (2-3 lbs or really anything UP to that). Dump the sauce in. Put it on low. Walk away for 6-8 hours. Get a fork. Enjoy!
It really is that easy. When it’s done, it will shred just like a pulled pork. Use it the same way: sandwiches, tacos, or in my case, I like to serve it over polenta. The sky is the limit! Sometimes, if it seems a bit saucy, I’ll run it through a strainer – but that is mostly for presentation purposes.
So, get your crockpot, get a few bags of sauce, and try them out for an easy meal that everyone will enjoy!
So you have corned the beast. Now we need to cook it to turn it into a corned venison meal.
Because venison is so lean, you have to be careful at this step. If you do a standard boil, and you boil it a bit too long, you’ll end up with some shredded, dry meat when you go to cut it. It will still taste good, but you’ll need to add some gravy or serious mayo/mustard on your sandwiches.
My favorite cooking method is braising. You can use a crockpot (and I do on occasion), but I have an enameled cast iron dutch oven that I do a majority of my slow cooking in. The beauty of it is that you can simmer it on the stove, or in the oven. Here’s how I cook the beast:
- the venison roast you just corned
- 2 onions, chopped
- a head of garlic, chopped (5-6 cloves)
- 2 tablespoons of pickling spice
- 1 tablespoon of caraway seeds
- 1 cup of venison stock or beef stock/broth
- 2 bottles of a decent beer. I usually use an amber of some type – not too heavy, not too light
Put the onions, garlic, and spices in the dutch oven. If you will add vegetables later, use a spice bag, otherwise you will be getting a lot of flavor bursts later. Add the roast. Add the liquids. I like the roast to be at least half submerged, but am usually somewhere between half to three quarters covered, so add more liquids if you have a big roast. Throw it in the oven at 250 for about 6 hours. Flip it once or twice during that timeframe.
If you want a standard corned beef meal, throw your vegetables of choice (cabbage, carrots, potatoes, etc) in for the last hour or so. For a twist, leave the potatoes out – and instead mash them. Having the corned venison, cabbage, and carrots on a bed of mashed potatoes is our preferred route – the mashed potatoes add a creaminess to the mix and a nice balance to the saltiness of the roast.
If you want it for sandwiches, put the whole dutch oven in the fridge overnight (roast is still in the liquids). Pull it out the next day and slice it up, and hide it, because it goes quick when people find it!
One day, I was doing some random searching on wild game meals. I came across a recipe for corned venison. Venison corned beef? Mind. Blown. You can CORN venison?! I LOVE corned beef, so I had to try it out.
I’ve corned a good half dozen or so venison roasts, and learned a few things along the way. Once you corn it (soak it in a brine solution for a few days to a few weeks), there are two main ways to can prepare it. Boil/braise it and you have your classic corned “beef”. Coat it with various seasonings and throw it in a smoker, and you have pastrami. Yup, they are the same thing up till you get to the cooking part.
Here I’ll cover the basic brining, and I’ll cover the magical transformation to the end pastrami/corned beast in other posts. This may seem like a lot of work to some people, but in the end, there’s about 15 minutes of prep time, then a lot of letting time do it’s thing.
You can corn ANY cut of venison, however, it may be considered a crime if your corn the loins/tenderloins. Corning is brining. Brining is taking a tough cut of meat, chemically assaulting it, and turning it into something tasty that you can actually chew. You’ve heard of corned beef brisket. You have NOT heard of beef brisket steak. Hopefully. Now, the final cooking method will have just as much to do with the tenderness, this is the starting point. Venison brisket is just too small. Same for shoulder roasts – I want to be able to slice the end product thin and make a sandwich. So, hind quarters it is.
I like to use the sirloin tip or the combination of the rump roast muscles: top round, bottom round, eye of round (all 3 kept together). The sirloin tip is a nice small football shape, and will not have any connective tissue in it – great for clean looking sandwich slicing. The rump roast is bigger in comparison, so even bigger slices of meat can be had. It also has a bit of grizzle in it, but nothing that is a deal breaker. It does NOT taste gamy – the fibers are just chewy. I’ll usually just pull out any obnoxious chunks when I actually make my sandwich.
- An up to 5 lb venison roast. Double the recipe for larger cuts.
- 1/2 gallon distilled water
- 2/3 cup kosher salt
- 1/2 cup brown sugar
- 5 tablespoons pickling spice
- 3 teaspoons Instacure #1
- 1 head of garlic chopped. If it’s small, go with 2
Put everything except the venison in a pot. Bring it to a boil to get the sugar and salt to dissolve.
Remove from heat and let cool to room temperature. I like to stick it in the fridge because I’m impatient.
Once it’s cool, find a container that can hold the roast and enough brine to keep it submerged. I like to use the Briner Jr. You want something plastic or enameled, not metallic.
Put the roast in with the brine, make sure it’s covered, and put it in the fridge. Now the tricky part: timing.
Small roasts will need less time, large roasts more time. In my experience, you can’t go too long. A 5 lb roast will take about a week. A 2 lb roast may only need a few days. I kept a 7 lb roast in for 2 weeks. You need to keep it in the brine long enough for the salt/sodium nitrite to permeate the whole roast. If you take it out too soon, it’s not a problem – the flavor just may not be as strong, and you may end up with some brown sections in the middle when you cook it. The sodium nitrate keeps the meat a nice pink color. Where it doesn’t get to will just be the natural brown of cooked venison.
Swirl or stir the container everyday it’s in the fridge to ensure good spice/salt concentrations. Take it out and rinse it thoroughly after the appropriate number of days. Don’t leave any spices on. Discard the brine – do not reuse it.