Beer Braised Corned Venison Recipe

Braised corned venison with cabbage is sure to be a favorite meal for your family.
Braised corned venison with cabbage is sure to be a favorite meal for your family.

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:

 

Ingredients:

  • 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
The Sirloin Tip is a great choice for corning your venison - the size is perfect for a family meal or making sandwich meat slices.
The Sirloin Tip is a great choice for corning your venison – the size is perfect for a family meal or making sandwich meat slices.

Process:

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!

 

How to Cure Corned Venison

With just a few ingredients and a little time, you can easily corn any meat.
With just a few ingredients and a little time, you can easily corn any meat.

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.

Corned Venison Sirloin Tip
The Sirloin Tip is a great choice for corning your venison.

The Cut
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.

Ingredients:

  • 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

Process:
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.

That’s all there is to it! From here, you can follow your normal corned beef or pastrami recipe.