Major's Corned Venison
Major's Corned Venison

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, major's corned venison. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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Major's Corned Venison is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Major's Corned Venison is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have major's corned venison using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Major's Corned Venison:
  1. Prepare -6 pound venison roast
  2. Take Morton Tenderquick
  3. Take brown sugar
  4. Prepare pepper
  5. Take paprika
  6. Prepare allspice
  7. Prepare garlic powder
  8. Prepare onion powder

It takes several days, but it isn't labor-intensive at all. Once made, corned venison is great hot or cold, with root vegetables, cabbage, cold in sandwiches (how I eat most of my corned venison), or chopped into hash. This Venison Corned beef is some of the tastiest meat you'll ever try. The extra effort to brine the venison goes a long way.

Steps to make Major's Corned Venison:
  1. mix dry ingredients together
  2. rub over entire roast
  3. place roast and any spices that are left into a ziploc bag
  4. refrigerate for 5-8 days
  5. turning bag daily to insure coverage
  6. when ready, remove from bag and place in a baking dish
  7. preheat oven to 350°
  8. add water to cover
  9. boil 3-4 hours at 350° until fork tender

This Venison Corned beef is some of the tastiest meat you'll ever try. The extra effort to brine the venison goes a long way. Serve with a side of potatoes, carrots and cabbage, or with rye bread for the best Venison Ruben you'll ever try. This will change the way you look at St. Stir in the curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat.

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