Corned Game: Make Your Own! It’s Easy & Delicious!

Corned Game
Corning MD Whitetail Deer

Corned Game. I’d been dreaming about corned game since I took my first bull elk in October of 2014 till nearly Saint Patrick’s Day 2015.

Corned Game was my passion! I searched recipes, planned menus, gathered my spices, and set my mind to a “Wild Saint Patrick’s Day!” What I learned then, and over the next year, is most red meat lends itself to corning! It’s an easy & delicious transformation that make lean cuts juicy, and full of flavor!

Since that first luscious experiment, I have corned, elk, antelope, goose, mule deer, and whitetail all to what was for me, a culinary milestone!

Let’s corn some game! This is a current batch of Maryland Whitetail Deer I have brining.

Corned Game
Corning MD Whitetail Deer

Corned Game Brine Recipe

1 gallon water

2 1/2 cups kosher salt

2 cups brown sugar

1/4 cup pickling spices

8 lbs roasts from deer, elk, antelope, Canada Goose breast, or any red meat game you please

2 small onions quartered spiked with 2 whole cloves each quarter

1 small head garlic cloves smashed

2 carrots coarsely chopped

2 celery stalks coarsely chopped 6 bay leaves

1 tablespoon whole peppercorns

1 teaspoon whole allspice

Corned Game
Corned Game Veggies in Brine
Corned Game
Corned Game Brine
Corned Game
Corned Game Brine Cooling In Alley
Corned Game
Brine Drawer to Corn my Venison in my wet bar fridge

Directions:

  • Mix all ingredients in a large non-corrosive saucepan.
  • Stir & bring to a boil to dissolve sugars & salt, and to release the aromatics.
  • Cool brine to room temperature, and then refrigerate to cool to 45 degrees F.
  • Pour brine into a large non-corrosive crock, pan, drawer, and submerge your meat and weight with a non-corrosive bowl, lod, pan, or block to keep deep in the brine. Refrigerate 8 – 12 days, stirring occasionally.
  • To cook Corned Game, Remove from brine, cover with water, simmer over low heat 2 1/2 -3 hours till fork tender. Keep warm covered on a plate. Add carrots, celery, potatoes, and onion wedges. Cook till tender. Slice roasts across the grain. Serve hot or cold.
  • I will post cooking & presentations with a couple of sauce variations when these corned game roasts are ready to cook!

Be the first to comment

Leave a Reply

%d bloggers like this:
Skip to toolbar