Whiskey. Beer. Deer. That's all you really need to whip up a delicious St. Paddy's Day feast. Ok, so you need a couple more ingredients but those are the basics. Corned meat with cabbage is really an Americanized celebratory meal but we still enjoy it every year anyways. If you want to take it a step further and make your own corned meat, you've come to the right place!
Making corned meat is actually a pretty simple process. It only takes a few simple ingredients (curing salt, pickling spices, garlic, salt, sugar, and water) and not a lot of technique. The key ingredient is time. From start to finish, it takes about 5-7 days depending on the size of your roast. You'll also need a large-ish container to store it in while it's curing.
What sets this corned venison recipe apart from others is the braising process and the glaze. Corned meat of any kind definitely needs some low and slow cooking after the curing process to break down the connective tissue and tenderize the meat. You have to boil it anyways, so you might as well boil it in something that will add an extra layer of flavor. Is it worth it to "waste" 2 beers to boil some meat in? Yes, yes it is. Trust me on this one.
Once the meat has been cooked in all that beer, you might as well add some whiskey, right? The mustard glaze is really the icing on the cake here. Three simple ingredients (whiskey, mustard, and honey) make the perfect sweet, tangy glaze for your corned venison. Since venison doesn't have a layer of fat like a corned beef brisket, it needs a little help in the moisture department. I like to cover the roast in some lard to seal in the moisture before placing it in the oven to caramelize the glaze. I also try to keep the oven time to a minimum to protect from moisture loss.
If you want to turn your corned venison into a full St. Patrick's Day feast, you'll need an Instant Pot (or pressure cooker) and some vegetables. The vegetables are super simple so you might as well make them. All you need to do is add the vegetables to your Instant Pot, add the meat braising liquid, press a button, and let it do its thing. Pretty simple! Serve it all together with your favorite beer and enjoy!
Beer-Braised Corned Venison with Whiskey Mustard Glaze Recipe
- Instant Pot (optional for vegetables)
- 1 ½ lb venison bottom round roast
- ¾ oz curing salt (instacure #1)
- ½ cup pickling spice
- 6 cloves garlic, minced
- ¾ cup salt
- ¼ cup sugar
- 3 quarts water
- 2 12 oz beers (I used amber ale)
- 1 onion, halved, then quartered
- 1 tsp pickling spice
Whiskey Mustard Glaze
- 3 tbsp whole grain mustard
- 3 tbsp honey
- 2 tbsp whiskey
- salt and pepper, to taste
- 1 tbsp lard
- cooking liquid from corned venison
- 1 small cabbage, quartered, core intact
- 1 lb baby gold potatoes, quartered
- 1 lb carrots, peeled and cut into sticks
- parsley, for garnish (optional)
Curing the Meat:
- Combine curing salt, pickling spices, garlic, salt, sugar, and water in a large pot. Bring to a boil. Cool completely and put curing mixture into a large container. I use a 6 qt Cambro translucent container. Add meat to curing mixture. Place a piece of plastic wrap gently on top of the liquid to keep it air tight. Place lid on container and refrigerate for 5 days.
Cooking the Corned Venison:
- Rinse the brine off the meat. To a medium pot, add beer, onion, pickling spice, and cured meat. Bring to a boil. Cover and reduce heat to low. Simmer for 5 hours. Add water if the liquid level gets below the level of the meat. You want the entire piece to be submerged for the whole cooking time.
- Preheat oven to 425°F. Combine mustard, honey, whiskey, and salt and pepper in a small saucepan. Heat until boiling and slightly thickened.
- Remove meat from braising liquid. Save the liquid if you are making the vegetables below.
- Place meat on a foil-lined sheet pan. Spread lard all over the corned venison. Baste with whiskey mustard glaze.
- Place in oven and cook for 8-10 minutes, basting with glaze every 2 minutes until it is slightly browned and bubbly. Remove from oven. Let rest 10 minutes before slicing.
- Before putting venison in the oven, place meat braising liquid (add salt and pepper if you'd like) and all vegetables in Instant Pot with cabbage on top of potatoes and carrots. Cook on high pressure for 3 minutes. Do a quick pressure release and that's it! It will likely take around 15-20 minutes to come to pressure and cook so plan accordingly. Serve with corned venison.