For a corned St. Patrick’s Day experience, here’s my how-to, using venison gifted from my hunter friends. This recipe is a multi-day undertaking, perfect for a cold spring week leading up to a big weekend meal. Use the finished venison for Corned Venison and Cabbage.
Ingredients
- 4 cups water
- 2 cups Diamond Crystal kosher salt (in the red box)
- ½ cup light brown sugar
- 1 tablespoon pink salt
- 1 cinnamon stick
- 1 big pinch yellow mustard seeds
- 1 big pinch of black peppercorns
- 1 big pinch of whole allspice berries
- 1 big pinch of whole juniper berries
- ½ teaspoon ground ginger
- 3 pounds ice
- A large venison roast from the hind quarters
- A big pinch of black pepper
- A pinch of ground allspice
- 2 bay leaves
- 4 carrots, peeled and chopped
- 2 onions, peeled and chopped
- 2 celery stalks, chopped
- 1 green or savoy cabbage, quartered
Preparation
For the Corning:
Heat the water, kosher salt, sugar, pink salt, and all the spices in a pot and stir until steaming and the sugar and salt have dissolved. Turn off the heat and stir in the ice.
Pour into a 2-gallon zip-top bag and add the roast. Squeeze out the air and seal tightly. Lay the bag flat in a roasting pan in the fridge for 5 days. I give mine a turn each day, if I remember. On day 5, pour off the brine, and give the venison a rinse.
To Cook:
Place the rinsed venison in a pot and cover with about an inch of water.
Add the black pepper, allspice, bay leaves, carrot, onion, celery, and cabbage. Bring to a boil, reduce to a simmer then cook, covered, for 2 hours, until the meat is fork tender. Simmer longer as needed.
Remove the meat from the liquid. Slice and plate with vegetables. Or, slice meat thinly for sandwiches or let cool then dice for hash.
