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!