#2776089 - 03/05/12 05:35 PM
St Patty's Day: Corned Venison and Cabbage?
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Poser
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Registered: 07/28/10
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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 
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#2776764 - 03/06/12 09:06 AM
Re: St Patty's Day: Corned Venison and Cabbage?
[Re: Poser]
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TAFKAP
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Registered: 11/06/09
Posts: 6996
Loc: Memphis
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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.
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#2776897 - 03/06/12 10:56 AM
Re: St Patty's Day: Corned Venison and Cabbage?
[Re: TAFKAP]
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Poser
14 Point
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The best part about making Corned Beef (or venison) and Cabbage is having leftovers to make Corned Beef (Venison) and Hash for breakfast
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#2778003 - 03/07/12 11:30 AM
Re: St Patty's Day: Corned Venison and Cabbage?
[Re: Poser]
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TAFKAP
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Loc: Memphis
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Whatever we do, it'll be full of lamb.....
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#2783660 - 03/13/12 03:39 PM
Re: St Patty's Day: Corned Venison and Cabbage?
[Re: TAFKAP]
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Poser
14 Point
Registered: 07/28/10
Posts: 8163
Loc: Tennessee
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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 
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#2787286 - 03/17/12 10:47 PM
Re: St Patty's Day: Corned Venison and Cabbage?
[Re: Poser]
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Poser
14 Point
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Loc: Tennessee
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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.
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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
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#2787360 - 03/18/12 06:24 AM
Re: St Patty's Day: Corned Venison and Cabbage?
[Re: Poser]
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FULLDRAWXX75
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Registered: 01/29/07
Posts: 5499
Loc: Adirondack Mtns, NY
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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
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“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
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#2787481 - 03/18/12 10:11 AM
Re: St Patty's Day: Corned Venison and Cabbage?
[Re: FULLDRAWXX75]
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Poser
14 Point
Registered: 07/28/10
Posts: 8163
Loc: Tennessee
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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
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#2790168 - 03/21/12 03:54 PM
Re: St Patty's Day: Corned Venison and Cabbage?
[Re: Poser]
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FULLDRAWXX75
12 Point
Registered: 01/29/07
Posts: 5499
Loc: Adirondack Mtns, NY
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Thank ya much
FDXX75
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“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein
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#3179147 - 02/28/13 11:02 AM
Re: St Patty's Day: Corned Venison and Cabbage?
[Re: FULLDRAWXX75]
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Poser
14 Point
Registered: 07/28/10
Posts: 8163
Loc: Tennessee
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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
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