How to Make Venison Corned Beef (Easy Recipe with Tasting Tips)

Corned beef is a beloved staple that brings robust flavor and a touch of nostalgia to the table. But have you considered making it with venison? By substituting beef with venison, this classic dish gets an exciting twist, offering a leaner, gamey, and equally delicious experience.

Whether you've just bagged your latest buck or are simply looking to elevate your cooking skills, this recipe will guide you through crafting the perfect venison corned beef at home.

This article will take you step by step through the process of preparing venison corned beef, including curing instructions, cooking tips, and some inspiration on how to serve it. By the end of this recipe, you’ll be ready to wow your family and friends with a dish that’s both unique and full of flavor.

Why Try Venison Corned Beef?

For hunters and adventurous cooks, venison is a treasure trove of culinary possibilities. Venison's deep, rich flavor pairs beautifully with the aromatic spices used in corned beef. On top of that, it’s a healthier alternative to traditional beef, as it’s leaner and lower in fat. Here’s why venison corned beef deserves a spot on your culinary bucket list:

Healthier Choice: Venison is high in protein, low in cholesterol, and packed with essential nutrients like iron and zinc.
Sustainable: Hunting your own venison or sourcing it locally promotes sustainability and allows you to enjoy ethically sourced meat.
Unique Flavor: The natural, slightly gamey taste of venison is a delicious complement to the briny, spiced flavors of corned beef.

Whether you’re a seasoned hunter or a curious foodie, venison corned beef offers a fantastic way to showcase this flavorful meat.

Ingredients for Venison Corned Beef

Before we dig into the recipe, you’ll need to gather your ingredients. Here’s what you’ll need for approximately 3-4 pounds of venison:

For the Cure:

1 gallon of water
1 cup kosher salt
1/3 cup brown sugar
2 tablespoons curing salt (Prague Powder #1)
4 garlic cloves, crushed
2 tablespoons pickling spice
1 tablespoon whole black peppercorns
1 cinnamon stick
4 bay leaves

For Cooking:

2 medium onions, quartered
4 large carrots, peeled and chopped
3 celery stalks, chopped
Optional sides, e.g., cabbage, potatoes, or bread

Note: Curing salt is crucial for that distinctive corned beef flavor and signature pink color. You can usually find it at specialty food stores or online retailers.

Step-by-Step Recipe for Venison Corned Beef

Step 1: Prepare the Brine

The first step in creating corned beef from venison is to make the flavorful curing brine.

Start by combining water, kosher salt, brown sugar, curing salt, pickling spice, garlic, peppercorns, cinnamon stick, and bay leaves in a large pot.
Heat the mixture over medium heat, stirring until the salt and sugar dissolve completely.
Allow the brine to cool to room temperature. You can speed up this process by refrigerating the mixture.

Step 2: Brine the Venison

Place your trimmed venison roast into a large, non-reactive container (like a glass or stainless-steel bowl).
Pour the cooled brine over the venison, ensuring the meat is fully submerged.
Cover the container with a lid or plastic wrap and refrigerate it for 5-7 days. Turn the meat over every day to ensure the brine penetrates evenly.

🎯 Pro Tip: Add a heavy plate or a weight to keep the venison fully submerged in the brine.

Step 3: Rinse the Venison

After the curing process is complete, remove the venison from the brine and rinse it thoroughly under cold water. This step helps eliminate excess salt and ensures a balanced flavor in the final product. Pat the venison dry with paper towels.

Step 4: Cook the Venison Corned Beef

Now that your venison is brined and ready, it’s time to cook:

Place the venison in a large pot or Dutch oven.
Add quartered onions, chopped carrots, and celery. These aromatics will enhance the flavor of the meat as it cooks.
Cover the meat and vegetables with water. Bring the liquid to a boil, then reduce the heat to a gentle simmer.
Simmer the venison for 3-4 hours, or until the meat is tender and easily shredded with a fork.
Optional: During the last 30 minutes of cooking, add cabbage or other veggies for a full meal in one pot.

Step 5: Rest and Slice

Once the venison is fully cooked, remove it from the pot and allow it to rest for 10-15 minutes. This helps the juices redistribute, ensuring the meat stays moist. Slice the venison against the grain to maximize tenderness.

How to Serve Venison Corned Beef

Having mastered the art of venison corned beef, the fun begins with serving it! Here are some tasty ways to enjoy your creation:

The Classic Plate: Serve it with cabbage, carrots, and potatoes for a traditional Irish-inspired meal.
Sandwich Perfection: Layer slices of venison corned beef with Swiss cheese, sauerkraut, and Thousand Island dressing on rye bread for a flavorful Reuben sandwich.
Creative Hash: Dice your leftovers and fry them with potatoes, onions, and a sunny-side-up egg for a hearty breakfast.

No matter how you serve it, this recipe is sure to impress!

Tips for Success

Quality Matters: Always use high-quality venison for the best flavor and texture.
Patience is Key: The brining process takes time, but it’s worth it for that authentic corned beef taste.
Customize the Brine: Feel free to adjust the spices in the brine to suit your taste preferences. Some cooks like to add cloves, mustard seeds, or fennel for extra depth.

Elevate Your Cooking Skills

Venison corned beef is more than just a recipe; it’s a gateway to expanding your culinary repertoire and exploring new flavors. With its rich taste and tender texture, this dish brings a gourmet twist to any table.

When you serve this dish, you’re not just offering a meal; you’re sharing a story of tradition, sustainability, and creativity. Share your own venison corned beef creations with your fellow foodies and hunters! Got your own twist on this recipe? We’d love to hear your variations and see your photos in the comments.