Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, major's corned venison. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Major's Corned Venison is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Major's Corned Venison is something that I have loved my entire life.
Organically raised deer and elk shipped from our farm to your door. One quick note on choosing the right venison roast to be corned. You can really use any cut of venison, but the larger roasts from the hind quarters are most ideal. Consider using the top or bottom round roasts, or the sirloin tip roast.
To get started with this recipe, we must first prepare a few components. You can cook major's corned venison using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Major's Corned Venison:
- Make ready 4 lb -6 pound venison roast
- Make ready 5 tbsp Morton Tenderquick
- Get 2 tbsp brown sugar
- Take 1 tbsp pepper
- Prepare 1 tbsp paprika
- Make ready 1 tbsp allspice
- Prepare 3 tbsp garlic powder
- Get 2 tbsp onion powder
You don't want too large a pot or the fresh water will leach out too much flavor from the meat – it's an osmosis thing. partially cover the pot and simmer gently. If you've got a big venison muscle, you might want to cut it in half and reduce the brine/pickling time. By the way, there's no corn involved with corned meats. It's really just a way of pickling meat, but corned sounds better than pickled when it comes to meat.
Instructions to make Major's Corned Venison:
- mix dry ingredients together
- rub over entire roast
- place roast and any spices that are left into a ziploc bag
- refrigerate for 5-8 days
- turning bag daily to insure coverage
- when ready, remove from bag and place in a baking dish
- preheat oven to 350°
- add water to cover
- boil 3-4 hours at 350° until fork tender
By the way, there's no corn involved with corned meats. It's really just a way of pickling meat, but corned sounds better than pickled when it comes to meat. Corned Venison - Dry Rub Corning Method Alternately, you can make a dry rub, instead of the brine to corn the venison or beef. Add Pickling Salt and all spices to a medium bowl. Mix the pickling salt and spices well.
So that is going to wrap this up with this exceptional food major's corned venison recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
