Steve Beckwith - Maine Hunter

Tuesday, December 9, 2014

Corned Venison Brisket - A Crock Pot Delight!

Corned Venison Brisket Brine Recipe & Crock Pot Cooking Instructions
This recipe is my own twist compiled from several reviewed corned beef recipes, tried and tested to be excellent dinning by my friends and family!
The meat cut: Bone out about 4-5 lbs of  venison. (Front shoulder, neck, rump all work great.)

The Brine Recipe:
  • 2 quarts cold well or bottled water (avoid Chlorinated water)
  • 1 cup Sea salt or Kosher Salt
  • 1/2 cup brown sugar
  • 1 stick of cinnamon (or 1/2 teaspoon powdered cinnamon in a pinch)
  • 2 tablespoons of whole black peppercorns 
  • 1/4 teaspoon powdered clove or 1/2 teaspoon whole cloves
  • 1/4 teaspoon allspice powder
  • 1 teaspoon minced ginger
  • 1/2 teaspoon crushed rosemary
  • 3 bay leaves crushed
  • 5-8 garlic cloves crushed (or 1/2 teaspoon garlic powder in a pinch)
Instructions for preparing Brine and Brine time

Step 1- Place all the above ingredients into a large kettle and heat on medium heat stirring constantly until the salt and sugars dissolve thoroughly when the liquid just starts to boil /steam remove from heat. Allow to cool completely to refrigerator temperature COLD!  Do not use hot or warm brine on fresh meat. (Cooked meat will spoil during brine process if you add hot liquid onto fresh meat!)

Step 2 -I find using a vacuum sealer with large bags works best for this, but you can use large zip lock bags or even a ceramic type bowl and cover. But what ever choice you use, the brine must engulf the entire cut of meat during this process. I make a vacuum sealed bag place the meat inside and fill the bag with the COLD brine solution, then using the bag sealer, I remove as much as I can without sucking up fluid into my sealer machine and seal the bag top. I then massage the brine into the meat through the sealed bag and place the bag into a large mixing bowl (In case it leaks) in the refrigerator for 4-7 days, the longer it sits in the brine the more flavor in the end result! But even a 4 day brine is excellent! Remove brisket daily and repeat the bag massage and flip over. If you used the bowl method simply flip the roast daily in the bowl.

Step 3 - Remove meat from brine and discard brine. Thoroughly rinse the meat removing all spices, and herbs and place back into the refrigerator in Ziploc bag or other suitable container. You can cook it right away or wait up to 3 days before cooking.

Slow Cooking your Corned Venison Brisket 9-10 Hours
  • Serves 4 - (Increase vegetables for large portion and if your crock pot size allows! )
  • 4-5lbs Corned Venison Brisket
  • 4- carrots halved
  • 1-2 medium onions cut into wedges
  • 4-6 red potatoes quartered
  • 2-3 celery stalks cut into halves
  • 1 head of cabbage, cut into 6 wedges
  • 1 tablespoon (your favorite spices) Pickling Spice, Corned Beef Spice, or be creative!
  • 12-20 OZ bottle of dark beer (Guinness Stout works great)
Using a large crock!

1- Place all vegetables except the cabbage into the bottom of crock pot.
2- Rinse meat again
3- Place on top of vegetables
4- Add the bottle of stout beer, spices and add water to cover the meat.
5-Cover and cook on LOW heat setting for 9 hours
6- Remove meat and vegetables from crock pot and cover with foil to keep warm
7 - Turn crock pot to HIGH and cook cabbage about 30 minutes
To Serve:
Slice your corned venison brisket across the grain and serve with vegetables.
Place a small container of the cooking juices broth for added flavor on your table and enjoy!  

Copyright Steven E.F. Beckwith - 2014

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