This is one of the most wonderful recipes in the whole book!. If you like corned beef, you will love this. Since you must start it at least a couple weeks before you plan to serve it, you should probably do several roasts at a time and freeze some for later. You can also do a beef brisket at the same time you do venison. After your corned venison has cured, simply rinse it off, put it in a stew pan and cover with water and simmer two to three hours, or until tender. Add peeled potatoes one hour before serving, and add cabbage 30 minutes before serving. Serve on large deep rimmed dinner plates and provide horse radish and hot mustard as condiments. To cure Corned Venison:
Add to large 5 gallon crock or any 5 gallon plastic container:
1-1/2 lb. salt
5 oz. sugar
1/4 oz. Sodium Nitrate, optional
2 Tbl. peppercorns
I Tbl. whole cloves
6 bay leaves
10 Tbl. pickling spices
2 onions, chopped
12 garlic cloves
1 Tbl. red hot chili powder
1 Tbl. crushed hot red pepper
Small hot red peppers to taste
Then add enough water to make three gallons of mixture, and mix well to dissolve salt. Add venison and weight down with a plate and a clean brick so meat remains submerged in brine. Cover with a clean cloth. Cure for two weeks in a cool spot, preferably around 38-40F. For every 15F above that temperature, add 1/3 cup more salt. Turn meat every two or three days. This recipe works equally well for beef, sheep, roo or other red meat. Ideal probably, is a well trimmed brisket, cut into pieces big enough for a family meal and several sandwiches.
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