RE: Trying something new
Corned Venison
Ingredients;
1/2 cup coarse salt
2 cloves garlic chopped
1 tsp. sugar
pepper to taste
1/2-tsp. Cure #1
3-Tbs. whole mixed pickling spice
About a 4 - 5 lb. roast
Mix the ingredients together and rub over meat, place meat in alarge zip lock bagand add 2 cups of water,remove air from bag and seal,double bag it to be sure of no leaks. refrigerate from 8 to 15 days, turning meat once each day Cook in pickling juice plus enough water to cover meat. Bring to a boil, let sit a bit, discard pickling liquid. Cover meat with fresh water and simmer for 2 hours. Add traditional veggies: cabbage, carrots, onions and potatoes. Serve hot.
Have someone that says they don't like venison over for dinner.
mmmmmmmmmm good
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