Corned venison, it’s what’s for St. Patrick’s Day dinner.
The Wild Chef, Jeremiah Doughty, has always been a source of inspiration in my own kitchen or out on the grill. So when there’s a special occasion that I want to create a unique, wild harvested meal, his “From Field to Plate” wild foods blog is the first place I go.
When St. Patricks Day crept up on me, I wanted to know how I could mimic some sort of authentic Irish cuisine with a wild harvested twist on it. As usual, the wild chef did not disappoint, and shared this mouth watering recipe for corned venison.
There’s not a shot of Jameson anywhere in the recipe, but that doesn’t mean you shouldn’t put on a green apron and take a couple pulls, or wash it down with some Guinness. Thaw out a venison roast, raise your glasses and toast. Good luck!
- 2-4lb venison
- 4 cups water
- ½ cup salt
- ¼ cup of sugar
- ¼ brown sugar
- ¼ teaspoon pink cure salt
- 2 tablespoon pepper corns, smashed
- 1 tablespoon coriander seeds, crushed
- 7 bay leaves, crushed
- 1 ½ tablespoons mustard seeds
- 2 cinnamon sticks
- 1 teaspoon dried thyme
- 2 tablespoons whole all spice
- 8 cloves garlic crushed
- 1 ½ teaspoon caraway seeds
- 3 whole cloves
- In large stock pot bring all ingredients to a boil, stirring to dissolve salts and sugars
- Remove from heat and allow to cool to room temp. If you have room, you can always speed up the cooling by placing in your fridge
- Once water has cooled add meat and place in fridge for 5-10 days. What is happening is the pink salt is working its way through the meat and creating that signature look. Many people debate about putting a sodium nitrite (pink salt) in your brine, do it, botulism is a real thing… google it…
- Now if you’re doing a quick 24 hour brine then you don’t have to use it, but it will not have that pink color to it. It will be more along the lines of English Corned Beef, with its colors being more brown and grey like a roast.
Quick 24-Hour brine:
- Bring water, salts & sugars to a boil
- Remove from heat and allow to cool
- In vacuum bag add meat, all spices and brine
- Vacuum seal and place in the fridge for 24 hours
- Remove meat and rinse
- Remove meat from brine and rinse
- Place in slow cooker or stock pot and fill with just enough water to cover
- Cook on low for 4-6 hours
- ((some people like to add half the amount of new spices to the water while cooking))
- Remove from water and slice
- That’s it, Enjoy!!
Corned Venison Sandwich
1. Place rye bread on griddle
2. Add smoked Swiss cheese
3. Grill bread until toasted and Swiss has started to melt
4. Remove bread and add your pickled cabbage on bottom
5. Add your corned venison
6. Top with ground mustard
7. Top with last piece of grilled rye
8. Kiss that sandwich goodbye!