Beer-Braised Corned Venison with Whiskey Mustard Glaze

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You'll need a venison roast and a few other simple ingredients to get started

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Gather a few brining ingredients Pickling spice, curing salt, kosher salt, sugar, and garlic.

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Add curing spice mixture to a pot of water and bring to a boil. Let it cool, then add in your roast. Brine in fridge for 5 days.

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After brining, simmer with onions and beer for 5 hours or until tender.

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Whisk mustard, honey and whiskey together for glaze.

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Baste and bake for  8-10 minutes or until glaze is slightly browned and bubbly.

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Enjoy on its own or with braised vegetables. Enjoy!

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