Corned Venison
This is a delicious way to utilize the shoulders of deer or elk. The process takes a little time but is well worth it. The curing gets rid of the gamey flavor of the venison. You may add one tablespoon of pickling spice if desired for a more intense flavor.
water
2
cups
sugar-based curing mixture (such as Morton Tender Quick)
6
tablespoons
brown sugar
½
cup
pickling spice
4 ½
teaspoons
garlic powder
1
tablespoon
cold water
6
cups
boneless shoulder venison roast
5
pounds
 Bring 2 cups of water to a boil in a saucepan over high heat. Stir in curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in spice mixture. Place boneless venison into the brine; cover and refrigerate.
  Leave venison in the refrigerator to brine for 5 days, turning the meat over every day.
  To cook, rinse venison well, place into a large pot, and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and allow to rest for 30 minutes before slicing.
