Major's Corned Venison
Major's Corned Venison

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, major's corned venison. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Major's Corned Venison is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Major's Corned Venison is something that I have loved my whole life.

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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 cook that.

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

It takes several days, but it isn't labor-intensive at all. 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. This Venison Corned beef is some of the tastiest meat you'll ever try. The extra effort to brine the venison goes a long way.

Steps 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

This Venison Corned beef is some of the tastiest meat you'll ever try. The extra effort to brine the venison goes a long way. Serve with a side of potatoes, carrots and cabbage, or with rye bread for the best Venison Ruben you'll ever try. This will change the way you look at St. Stir in the curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat.

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