Tndeer Logo

Page all of 3 123>
Topic Options
#2776089 - 03/05/12 05:35 PM St Patty's Day: Corned Venison and Cabbage?
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

Offline
I'm always down for an excuse to celebrate any holiday that encourages indulgence. With St Patty's Day just around the corner, I intend to have Corned Venison and Hash as a substitute for the traditional corned beef and hash St Patty's meal.

Since we're 10+ day's out from St Patty's day, just wanted to put the idea out there for anyone with a rump roast or shoulder stil hiding in the freezer and in need of an excuse to drink Guinness and slow cook meat \:\)
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#2776764 - 03/06/12 09:06 AM Re: St Patty's Day: Corned Venison and Cabbage? [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9546
Loc: Memphis

Offline
We're going off the reservatino for our meal this year. No CB&C for the TAFKAP house. Still pouring through the McGuire's Irish Pub cookbook for ideas.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#2776897 - 03/06/12 10:56 AM Re: St Patty's Day: Corned Venison and Cabbage? [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

Offline
The best part about making Corned Beef (or venison) and Cabbage is having leftovers to make Corned Beef (Venison) and Hash for breakfast \:\)
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#2778003 - 03/07/12 11:30 AM Re: St Patty's Day: Corned Venison and Cabbage? [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9546
Loc: Memphis

Offline
Whatever we do, it'll be full of lamb.....
_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#2783660 - 03/13/12 03:39 PM Re: St Patty's Day: Corned Venison and Cabbage? [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

Offline
Alright, just made my brine of the following:

4 quarts of water
1 cup of Salt
Cloves
Mustard Seed
Cinnamon Stick
Peppercorns
Salt Petar
Brown Sugar
Allspice Berries
Bay leaves
Juniper Berries

Brought this to a near boil (when the salt and sugar dissolved)and then added ice cubes until it was cooled back down.

Let the corning process begin. -Next time we see this fellar, it would be St patty's Day

_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#2787286 - 03/17/12 10:47 PM Re: St Patty's Day: Corned Venison and Cabbage? [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

Offline
The finished product: Corned venison, Cabbage and potatoes, homemade Soda bread, washed down with some McSorley's black lager. The meat came out Incredibly well.

_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#2787360 - 03/18/12 06:24 AM Re: St Patty's Day: Corned Venison and Cabbage? [Re: Poser]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6237
Loc: Adirondack Mtns, NY

Offline
Poser,

Can you be a little more specific with the ingredient measurements of that mixture. Like exact amounts of each one, I would really like to try it out, the corned venison looks great from the pic.

Thanks

FDXX75
_________________________
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein


Top
#2787481 - 03/18/12 10:11 AM Re: St Patty's Day: Corned Venison and Cabbage? [Re: FULLDRAWXX75]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

Offline
 Originally Posted By: FULLDRAWXX75
Poser,

Can you be a little more specific with the ingredient measurements of that mixture. Like exact amounts of each one, I would really like to try it out, the corned venison looks great from the pic.

Thanks

FDXX75


Sure. Though, you can adjust this recipe depending on your tastes and customize the flavor to your preference.

4 quarts of water
1 cup of Salt
8 whole Cloves
1 Tsp Mustard Seed
1 Cinnamon Stick (broken)
1 tsp Black Peppercorns
2 Tblsp Salt Petar
1/2 cup Brown Sugar
8 Allspice Berries
4 Bay leaves (crushed)
12 Juniper Berries

Now, the only thing that you have to use on here besides Salt are Mustard Seed, Peppercorns and Bay Leaves. Anything else could be substituted. Also, Salt Petar (or Sodium Nitrate) is not necessary. It does give the meat the pink look that corned beef has, but it can often be hard to find in grocery stores.

Depending on the size of your cut of meat, you need to let this brine at least 3 days, but 5 days is better and up to 10 days is fine. Basically, you need the meat to completely absorb the brine and that can take time on a big roast.

After the brining process is complete, remove the meat from the brine. No need to rinse. Now, put down a layer of bacon in your crock pot or equivalent, place the meat in and put another layer of bacon on top. Add the following:

4 or 5 crushed Bay Leaves
4 minced garlic cloves
1 tblsp Red Pepper flakes
5 all spice berries
1 tblsp Peppercorns
1 tblsp mustard seeds
5 whole cloves
1 carrot
1 celery stalk
1/2 and onion

Cover with water and cook for a long time (I did 8 hours) until the meat falls apart. Again, you can experiment with flavor profiles, but this one will give you a end result that is very close to tasting like corned beef.

Let me know how it works out. Enjoy!
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#2790168 - 03/21/12 03:54 PM Re: St Patty's Day: Corned Venison and Cabbage? [Re: Poser]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6237
Loc: Adirondack Mtns, NY

Offline
Thank ya much

FDXX75
_________________________
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein


Top
#3179147 - 02/28/13 11:02 AM Re: St Patty's Day: Corned Venison and Cabbage? [Re: FULLDRAWXX75]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

Offline
Bringing this one back up in anticipation for St Patty's Day. Roasts from mature deer work well for this recipe since you will be slow cooking for quite a long while.

Also note that Penzey's has a Corned Beef spice mix if you don't want to make one yourself: http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscorned.html

You'll need to allow several days of brining.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3181110 - 03/02/13 10:40 AM Re: St Patty's Day: Corned Venison and Cabbage? [Re: Poser]
redblood
16 Point


Registered: 01/22/06
Posts: 14802
Loc: Lewisburg

Offline
looks very good
_________________________
"I will predator hunt for food "

Top
#3181833 - 03/03/13 06:16 AM Re: St Patty's Day: Corned Venison and Cabbage? [Re: redblood]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6237
Loc: Adirondack Mtns, NY

Offline
It's a keeper for sure................

FDXX75
_________________________
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein


Top
#3183302 - 03/04/13 05:24 PM Re: St Patty's Day: Corned Venison and Cabbage? [Re: FULLDRAWXX75]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

Offline
I have some more detailed info here:

http://gocarnivore.com/2013/03/01/st-patricks-day-corned-venison/
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3183316 - 03/04/13 05:34 PM Re: St Patty's Day: Corned Venison and Cabbage? [Re: Poser]
Trapper John
TnDeer Old Timer
16 Point


Registered: 03/13/99
Posts: 11823
Loc: La Vergne,TN/Decaturville, TN

Offline
I've had mine in the brine since last night. I'm more excited about the hash and cold sandwiches with hot mustard than the initial meal.
Top
#3187599 - 03/08/13 03:42 PM Re: St Patty's Day: Corned Venison and Cabbage? [Re: Trapper John]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

Offline
Trapper John got his in earlier, but I bet I'm going bigger.
17 lbs of venison in 5 gallons of brine:

_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3187666 - 03/08/13 05:04 PM Re: St Patty's Day: Corned Venison and Cabbage? [Re: Poser]
WMAn
8 Point


Registered: 11/05/10
Posts: 1207
Loc: Williamson County

Offline
Nice crock! What else do you use it for?
_________________________
I am a financial planner for couples who are too busy or don't know where to start. http://cumberlandwealthplanners.com/

Top
#3187670 - 03/08/13 05:10 PM Re: St Patty's Day: Corned Venison and Cabbage? [Re: WMAn]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

Offline
 Originally Posted By: WMAn
Nice crock! What else do you use it for?


for that quantity, I emptied out about everything that I have: Bay Leaves, Juniper Berries, Cinnamon sticks, mustard seed, peppercorns, brown sugar, allspice.

-borrowed that crock from BuckWild. -works great until you make the mistake of trying to carry it full
I had to pull the shelving out of the fridge as I am pretty sure it would have buckled under the weight of this thing filled with venison and brine.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3190749 - 03/12/13 12:48 PM Re: St Patty's Day: Corned Venison and Cabbage? [Re: Poser]
htnseymour
8 Point


Registered: 09/26/11
Posts: 1521
Loc: sevier county Tn

Offline
Check out tasteofhome.com for some good irish recipes. The warm reuben dip is amazing with toasted dark rye or pumpernickel.
_________________________
The impossible takes just a little bit longer


Top
#3195174 - 03/17/13 12:50 PM Re: St Patty's Day: Corned Venison and Cabbage? [Re: htnseymour]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

Offline
10 days of pickling, 10 hours of cooking: Venison shanks, shoulder, sirloin and sirloin tip.

_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3195218 - 03/17/13 02:01 PM Re: St Patty's Day: Corned Venison and Cabbage? [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9546
Loc: Memphis

Offline
Can't wait......looks awesome.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#3195253 - 03/17/13 03:06 PM Re: St Patty's Day: Corned Venison and Cabbage? [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

Offline
Corned Venion and hash, Sosa bread with Irish cheese and Sweet Caraway Butter:


_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3195341 - 03/17/13 04:38 PM Re: St Patty's Day: Corned Venison and Cabbage? [Re: Poser]
Pam
12 Point


Registered: 08/31/07
Posts: 6104
Loc: MEMPHIS

Offline
That looks awesome! Last night I cooked corn beef (kroger) and cabbage adding onions, little red potatos, bacon, butter etc...Well, my cabbage is way over cooked warming it up, but I can't start over now? Serving for dinner this evening... we will see...

Oh Happy St.Patricks Day Ya'll!
_________________________










Top
#3195461 - 03/17/13 06:29 PM Re: St Patty's Day: Corned Venison and Cabbage? [Re: Pam]
Twinshooter
10 Point


Registered: 10/12/01
Posts: 4530
Loc: Collierville, TN. USA

Offline
Poser5, that is some good looking grub.
_________________________
A man is only as good as his word is. My Dad

Puppet Boy G8rntn is bought and paid for!!

Top
#3195674 - 03/17/13 10:24 PM Re: St Patty's Day: Corned Venison and Cabbage? [Re: Twinshooter]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9546
Loc: Memphis

Offline
We all had a blast. Thanks for having us over. Your hospitality is unrivaled, and we had a great time meeting everyone.

Please have Jane write down her greens recipe.....they were as worth of your bragging as the corned venison. Dinner was fantastic.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#3195773 - 03/18/13 06:38 AM Re: St Patty's Day: Corned Venison and Cabbage? [Re: TAFKAP]
BuckWild
TnDeer Old Timer
12 Point


Registered: 09/27/99
Posts: 5659
Loc: Memphis or Birdsong Creek

Offline
Everything was good...nice meeting you TAFKAP
_________________________
I'm not a gynecologist but I'll take a look

Top
#3196170 - 03/18/13 12:48 PM Re: St Patty's Day: Corned Venison and Cabbage? [Re: BuckWild]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

Offline
Once again, the Shank proved to be the tastiest cut of meat when compared to shoulder and sirloin roasts. I failed to get any pics of the Blood and Whiskey Sausages, but they were all excellent. The Irish Whiskey Sausages were unbelievably good. I think TAFKAP Jr. is on the fast track to the top of the food chain.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
Page all of 3 123>


Moderator:  Bobby G, RUGER, Unicam, gtk, CBU93, stretch, Kimber45, Crappie Luck, Mrs.Unicam 
Hop to:
Top Posters
4105560
RUGER
87055
Deer Assassin
65411
BSK
61044
Crappie Luck
51376
spitndrum
Newest Members
zatoan, DanParchman3, saddleman1, Jculber301, Mik475
13282 Registered Users
Who's Online
39 registered (TboneD, HuntNShoot, Inkstainz, Mike D, eastTN270, Bow Hunter, 4 invisible) and 76 anonymous users online.
Forum Stats
13282 Members
42 Forums
93345 Topics
1089926 Posts

Max Online: 788 @ 11/11/13 08:06 PM
Moon Phase
CURRENT MOON
September
Su M Tu W Th F Sa
1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30
Forum Donations
The TnDeer.Com Deer Talk Forum is for Tennessee Deer Hunters by Tennessee Deer Hunters. If you enjoy using our Talk Forum and would like to contribute to help in it's up-keep. Just submit your contribution by clicking on the DONATE button below and paying with PayPal or a major credit card. Any amount is much appreciated. Thanks for your support!

TN Burn Safe

Generated in 0.113 seconds in which 0.002 seconds were spent on a total of 14 queries. Zlib compression enabled.