My recent post in this group!
Corned "Venison" I marinated the boned out front shoulder of a deer, about 5 Lbs. in a brine with herbs, spices, sea salt for 4-6 days and then slow cooked in a crock pot with onions,carrots,potatoes for 9 hours and then topped it off with cabbage for the final hour. I eliminated the the "salt Peter" (The gun powder element!) from most the recipes found online that gives it the traditional red, corned beef "look", it makes for a healthier roast and it tasted excellent and has the same texture of any typical corned beef roast, except that it was a Corned Venison roast! This is a definite Do-Over!