Worth the Wait!
This recipe is what MAKES the amazing Venison Reuben Sandwiches so delicious! If you missed the recipe for Wes’s phenomenal Marble Rye Bread you need to check it out!!
What isn’t to like about corned venison? Salty, herby, slightly peppery, nice and juicy, with a hint of smoke. *drool*
This would make the perfect sandwich, omlette, quiche, even a reuben dip! We might have to try that one next. I hope you enjoy this recipe as much as we do. Let us know your feedback in the comments below!
Corned Venison Roast
January 22, 2023
: 12
: 3 hr
: Medium
Corned Venison Roast, Smoked and Roasted
Ingredients
- Water- 1/2 gallon
- kosher salt- 1/2 cup
- sugar- 1/3 cup
- curing salt- 1/2 oz
- cracked black pepper-2 tbs
- coriander seeds-1 tbs
- caraway seeds- 1tsp
- mustard seeds-1 tbs
- bay leaves-3 bay leaves
- dried tyme-2 tbs
- cinnamon stick- 1 stick
- onion powder-2 tbs
- garlic cloves- 5 cloves, chopped
- venison roast- 4 to 5 pounds, silverskin trimmed off, leaving any fat
Directions
- Step 1 Add all ingredients, except the roast, to a large heavy bottomed pot and bring to a boil. Once it has reached a rolling boil, turn off the heat and let the liquid cool to room temperature while covered. This will take several hours or overnight.
- Step 2 Once liquid is cooled, add in the roast to the large pot or a container that will allow it to be completely submerged. You can use a heavy item such as a bowl to keep the meat under the liquid.
- Step 3 Refrigerate the brine and roast for at least 5 days, up to one week.
- Step 4 After the roast has soaked in the brine, remove from the refrigerator, rinse the roast in cool water and pat dry.
- Step 5 Get your smoker to 225 degrees, and proceed to smoke until the roast has reached an internal temp of 150 degrees. Pull it from the smoker and immediately place in a roasting pan with water 1/2 up the side of the roast. *see notes
- Step 6 Roast the meat, partially covered (tent with foil or leave your roasting pan slightly ajar) in an oven preheated to 300 until internal temp has reached 205 degrees.
- Step 7 Remove from the oven and allow the meat to rest. After the meat has slightly cooled, it will be perfect for slicing and eating fresh or you can put it in the refrigerator and serve cold.
- Step 8 Make sure to save the cooking liquid to keep your leftovers nice and moist in the refrigerator.
- Step 9 *you can also skip the smoke (although you will be missing that great flavor!) and roast the meat only. Same process as above, adding an additional few cups of water to the roaster since it will be in the oven longer. Make sure the internal temp still reaches 205.
