Major's Corned Venison
Major's Corned Venison

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, major's corned venison. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Major's Corned Venison is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Major's Corned Venison is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have major's corned venison using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Major's Corned Venison:
  1. Take 4 lb -6 pound venison roast
  2. Prepare 5 tbsp Morton Tenderquick
  3. Get 2 tbsp brown sugar
  4. Take 1 tbsp pepper
  5. Prepare 1 tbsp paprika
  6. Take 1 tbsp allspice
  7. Get 3 tbsp garlic powder
  8. Prepare 2 tbsp onion powder

Once made, corned venison is great hot or cold, with root vegetables, cabbage, cold in sandwiches (how I eat most of my corned venison), or chopped into hash. Add corned venison to slow cooker. Add onion, carrot, Guiness, vinegar and pickling spice to the venison in the slow cooker. Barely cover the roasts with water.

Instructions to make Major's Corned Venison:
  1. mix dry ingredients together
  2. rub over entire roast
  3. place roast and any spices that are left into a ziploc bag
  4. refrigerate for 5-8 days
  5. turning bag daily to insure coverage
  6. when ready, remove from bag and place in a baking dish
  7. preheat oven to 350°
  8. add water to cover
  9. boil 3-4 hours at 350° until fork tender

Add onion, carrot, Guiness, vinegar and pickling spice to the venison in the slow cooker. Barely cover the roasts with water. Start slow cooker on high, once the liquid is bubbling, reduce heat to low. I've corned MANY venison roasts, and learned a few things along the way. Once you corn it (soak it in a brine solution for a few days to a few weeks), there are two main ways to can prepare it.

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