Corned Venison

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This is a corned brisket recipe that my family enjoys. I use either venison roast or goose breast, or sometimes both! i make this every st. Patrick's day to use in a boiled dinner served with green beer! yum! the meat turns nice and pink, just like the store bought brisket!

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Steps

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Combine all brine ingredients and bring to a boil.

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Cool.

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Pour over roast in a non-metal container.

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Cover and refrigerate in brine for 4 - 5 days , shaking or turning daily.

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Rinse well.

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Cover with water and simmer 3 - 4 hours or until tender.

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Basically , cook as you would any corned brisket.

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I add vegetables for boiled dinner about the last 30 minutes or so of cooking time.

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Ingredients

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water, canning salt, morton tender quick salt, peppercorns, sugar, pickling spices, garlic clove, venison roast