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 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
- 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!