Corned Venison, Poppers, Ribeyes!

[Nimrod777]

Visited my sister and brother-in-law, a 30-something city couple, for a couple of days this past week for some Christmas family time. Decided I would take a couple of TN treats they weren't accustomed to.

First I corned two ham roasts from the last doe I took. It's a simple process of brining for 24 hours or so in some Morton's TenderQuick salt/cure and whatever seasonings you prefer. Then crockpot it with some veggies. Of all the venison recipes I've ever tried, this is the one most likely to pass right under the radar of non-venison eaters, and is the leanest, best "corned beef" you will ever experience. The corning process keeps the meat red.

Then had to put some poppers together. Marinated in some Moore's and pineapple juice. Some had jalapenos, some had pineapple (for my daughter's sensitive taste buds). When my bro-in-law came home from work, I had the Weber kettle jumpin' in the 30-degree back yard. Man, they were good!

Not wanting my BIL to feel left out, I allowed him to put a few slab beef filet mignon cuts on the grill. What the heck, it was Christmas. He may not have killed the cow, but he killed the bill, and that's good enough for me. We didn't even serve veggies that night. It was meat-lover's paradise!

 

[ROUGH COUNTRY HUNTER]

looks great guys

 

[Bertman]

:cool:

 

[JohnnyBond]

:cool:

 

[MUP]

Man that looks good Keith! :eek:

 

[FULLDRAWXX75]

Dang, all that food looked marvelous..............I put away an entire hind quarter to do on the grill at some point, I do believe it will now be corned and slow simmered in my big roaster I have.

Thanks for sharin'

FDXX75

 

[762hunter]

oh wow!!

I'd love to try some of that corned venison.

 

[Nimrod777]

The basic brine mix for curing is 1 cup of Morton's Tender Quick to 4 cups of water, either completely submerged in a non-metallic bowl or, like me, use a ziplock (I double bagged for confidence). 24-48 hours. I also added garlic, onion, pepper and a few pickling spices... basically whatever tripped my switch in the spice cabinet :)

The picture does not adequately convey just how good a corned deer roast is! Wowsah.

 

[landman]

So after you brine it, how long in crock pot? mite try that will an Elk roast

 

[FULLDRAWXX75]

I would say 5-6 hrs minimum. My method calls for a low simmer for 3-4 hrs on the stovetop.

OR

Until the internal temp. was at 160*

FDXX75

 

[FULLDRAWXX75]

Got @ 10lbs of venison in the brine soaking...............7 days of waiting. LOL

FDXX75

 

[Nimrod777]

That's why I like the Tender Quick. The Quick part, that is! FDraw, what kind of brine you cookin up over there? Kosher salt and adding some cure?

As for crock potting, yeah, just check that internal temperature and you're good to go.

 

[FULLDRAWXX75]

I am using a basic "From Scratch Deli" recipe:

It is a two step process, the soaking brine (6-7 days) then the simmering liquid.

If anyone is interested in it, let me know and I will post it.

FDXX75

 

[FULLDRAWXX75]

Ok,

1 - (8-10lb) brisket (I used two rump roasts and large pieces from the upper frt. shoulders) equaling 10lbs of meat.

4 - garlic cloves (peeled and cut into thirds)

THE BRINE

2 qt. water
1 C Kosher salt
1/2 C white vinegar
4 T sugar
3 Bay leaves
1 tsp. pepper corns
1/2 tsp. mustard seeds
1 pinch of ground cloves


THE SIMMERING LIQUID

Water, to come up 3/4 to the sides of meat
1 tsp. pepper corns
1/2 tsp. mustard seeds
1/2 tsp. whole allspice
1/4 tsp. whole cloves
4 garlic cloves (sliced)


DIRECTIONS

Combine all the brine ingredients and bring to a boil, then cool

In a large plastic bag(do NOT use a garbage bag) place the meat and cooled brine & 4 cloves of garlic.

Remove as much air as possible and make sure all meat is covered by the brine, place in a large bowl and refrigerate for 6-7 days,
rotating the bags ocassionally

After 6-7 days, remove meat and discard brine

Rinse the meat thoroughly, then place in a Dutch oven (or Crock Pot) add enough water to come up 2/3 to 3/4 of the way up the sides of the meat

Add the rest of the ingred., bring to a boil and skim off the foam

Reduce heatto a low simmer and cook covered for at least 3 hrs (4 hrs will not hurt it) NOTE: If using a Crock Pot; time will be slightly longer, check internal temp. for doneness.

FDXX75

 

[BowGuy84]

Im gonna try this... looks good. Every made a venison ruben sandwhich? Might be super good on that too.

 

[FULLDRAWXX75]

Im gonna try this... looks good. Every made a venison ruben sandwhich? Might be super good on that too.

That is indeed exactly why I am making this, a good ruben is the ultimate samich.............This Sunday night is going to be family ruben night, I invited my folks over for dinner and all.

Half the meat is going for rubens, the other half will be taters, carrots and cabbage dinner later in the week.

FDXX75

 

[BowGuy84]

Take some pics of both if you can fulldraw...sounds good!

 

[mossyhorns300]

Big J makes a killer venison Reuben sandwich if I remember correctly. I think he's posted about it on here a time or 2.

 

[FULLDRAWXX75]

Take some pics of both if you can fulldraw...sounds good!

Will do,

I will take pics of the meat before final cooking to show what it looks like after the 7 day bath in brine as well.

FDXX75

 

[FULLDRAWXX75]

Take some pics of both if you can fulldraw...sounds good!

Will do,

I will take pics of the meat before final cooking to show what it looks like after the 7 day bath in brine as well.

FDXX75

Ok, took the venison out of the soaking brine yesterday afternoon(after a 7 day soaking) I followed the directions on rinsing and the final simmer process. (it smelt just like store bought corned beef after the soak)

I screwed up and didn't take pics of the meat mid process, sorry I was caught up in the moment of getting it in the pan and cooked by dinner time.

We(family, girlfriend & myself) were very pleased with the outcome, the meat was juicy and very tasty. The only adjustment I would make to the above recipe is to cut back on the salt amount to 2/3 or 3/4 cup instead of 1 whole cup. In the ruben sandwiches it was great, to eat the meat alone, was slightly salty, but I never use salt on anything I eat so I may be more sensitive to it.

Overall, I would rate the recipe a 8.5 out of 10, on all counts:

Preparation: very simple
Ingredients: basic (nothing special needed)
Cooking time: 3.5 - 4 hrs

Taste/texture/moistness: very very good

I was given the seal of approval and told it was a keeper recipe and could make it again anytime.

FDXX75

 

[Nimrod777]

I'll concur with your findings on saltiness. I think it's because we don't eat out all the time, and try to eat healthy at home, but we're prone to hold back on the salt. We rather enjoy tasting OTHER flavors as well.

And the taste/texture/moist quotient on our faster brine is right up there. Simply cannot say enough good about corning a deer roast to express just how good the results are!

 

[FULLDRAWXX75]

I'll concur with your findings on saltiness. I think it's because we don't eat out all the time, and try to eat healthy at home, but we're prone to hold back on the salt. We rather enjoy tasting OTHER flavors as well.

And the taste/texture/moist quotient on our faster brine is right up there. Simply cannot say enough good about corning a deer roast to express just how good the results are!

The only thing I found to be noticeably different from store bought was, mine did not retain the reddish color of corned beef, it was more of a brown color, maybe due to the brining process/simmering method used. I eat for flavor, not color............LOL.

FDXX75

 

[Nimrod777]

That may be because you used a straight salt brine instead of something with nitrates like my Tender Quick. I believe they are responsible for the reddishness of your average corned meat.

 

[Bow Hunter]

The basic brine mix for curing is 1 cup of Morton's Tender Quick to 4 cups of water, either completely submerged in a non-metallic bowl or, like me, use a ziplock (I double bagged for confidence). 24-48 hours. I also added garlic, onion, pepper and a few pickling spices... basically whatever tripped my switch in the spice cabinet :)

The picture does not adequately convey just how good a corned deer roast is! Wowsah.



I looked today for the mortons tender quick at wally world , krogers, and publix and noone had it, where you buy it at?

 

[mike243]

ttt

 

[FLIPPER]

Sounds great and will have to try! ;)

 

[FLIPPER]

Tried it a couple weeks ago.

Meat was great!

But it made the fixins...taters, carrots, oninons, etc...WAY TOO salty.

Will do it again but I will prepare it separately.

 

[FLIPPER]

I can see this going other than I how meant that post after reading it. :)


I prepared the meat ONLY in the Mortons Tender Quick. I rinsed the roast thoroughly before adding it to crockpot.

When I added the fixins to the meat in the crockpot, the fixins really sucked up the salt seasoning.

Left the roast in the brine solution for 36 hours.

 

[mike243]

i plan on trying it also but will add a few vegs to the crock pot just to draw out the salt & add some flavor to the roast,i will throw them away when i take the roast out to slice.i didnt save any roasts big enuf to mess with this past season

 

[FLIPPER]

i plan on trying it also but will add a few vegs to the crock pot just to draw out the salt & add some flavor to the roast,i will throw them away when i take the roast out to slice.i didnt save any roasts big enuf to mess with this past season

Uh...slice?

It will be about the most tender piece of meat you've ever seen...no slicing...it falls apart. ;)