How to Make  Corned Venison

Servings: 4 Prep Time: 30 minutes Curing Time: 5 days Cook Time: 5 hours

Whiskey. Beer. Deer. That's all you need to whip up a delicious St. Patrick's Day feast. Kick up classic corned venison a notch by braising it in beer and glazing it with a delicious whiskey mustard glaze. Don't forget to make a double batch so you can make this corned venison hash for breakfast the next day!

Ingredients: – venison bottom round roast – curing salt (instacure #1) – pickling spice – kosher salt – sugar – garlic – water – beer (non-hoppy like lager) – onion – whole grain mustard – honey – whiskey – salt and pepper – lard

Step 1: Add all brine ingredients (curing salt, pickling spices, garlic cloves, salt, sugar, and water) to a large pot. Stir to combine and bring to a boil. Cool completely and put curing mixture into a large container.

Step 2: 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.

Step 3: Rinse the brine off the meat. To a medium pot, add beer, onion, pickling spice, and rinsed venison roast.

Step 4: 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.

Step 5: Preheat oven to 425°F. Combine mustard, honey, whiskey, and salt and pepper.

Step 6: Heat in a small saucepan until boiling and slightly thickened.

Step 7: Remove meat from the braising liquid. Strain and save the liquid if you are making vegetables as well. Place meat on a foil-lined sheet pan. Spread lard all over the corned venison.

Step 8: Baste with whiskey mustard glaze. Place in oven and cook for 8-10 minutes, basting with glaze every 2 minutes until slightly browned and bubbly. Remove from oven. Let rest for 10 minutes before slicing.

Serve with braised vegetables, if desired. Enjoy!

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