Corned Venison, or Elk,
or Moose, or Beef!
You can make corned venison and elk, moose or corned beef from these instructions, but you won’t need any “corn”. The word “corned” comes from the corn size kernels used to salt-cure beef in the past to preserve it. Have you ever wondered, “what is corned beef anyway”? Corned beef just seems like a product that comes from a mysterious manufacturing process that can’t be duplicated at home. Not anymore!
This procedure and recipe is easy and we have made great corned elk with it. We have not tried beef, but there is no doubt it would turn out as good as corned beef purchased from stores. We have also not tried deer meat to make corned venison.
It is possible that the meat fiber structure of deer meat would have a different mouth feel. Deer meat does not have the coarse, large protein strands that beef, elk and moose have. The texture might be different, but the flavor would still be good. Even when you don’t have wild game, you will now know how to corn beef at home.
Let’s get right to the procedure of curing the meat and the recipe for cooking the corned meat from scratch.
Skinning elk is not hard. Keeping the meat clean takes extra effort. Here are step by step instructions for skinning big game on the ground or hanging.
Ingredients for Brining Solution:
10 lbs. (approx) of meat (brisket, bottom or eye rounds are best) (See John McGannon’s Hunter’s Meat Map to locate these cuts.)2 quarts of Cold Water to cover meat1/3 cup Salt2 Tbs. Tender Quick Home Meat Cure or other curing salt4 Tbs. Honey6 Tbs. Pickling Spice5 Bay LeavesWarm the honey slightly so it dissolves easier. Mix above ingredients thoroughly in the water to make brine. Put all of the above in a container that allows the meat to be covered completely by the brine. Cover and refrigerate for 5-7 days.After the brining process is done, double wrap any cured meat that you will not use immediately in butcher paper, or seal in plastic freezer bags, then freeze it.
Cooking the Corned Venison (or Other Meat)
3 quarts Beef Broth (made from bouillon or canned broth)½ cup Pickling Spice3-4 Bay Leaves1 tablespoon Minced GarlicBring enough broth to a boil to cover the (completely thawed) cured meat in a crock pot. Cook overnight, at least 8 hours, or until very tender.That’s it! You have corned venison from your own wild game or beef. Now you can use it for your favorite corned beef recipe: Reuben sandwiches (Swiss cheese, sauerkraut, Thousand Island or Russian dressing on rye bread), or hash, etc. My personal favorite is corned elk with mashed potatoes, or with fried potatoes and eggs.(This corned venison recipe and process is adapted through our own personal use of John McGannon’s Carnivore’s Kitchen corned elk recipe in the September/October, 2011 issue of Bugle magazine.)
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To Other Wild Game Recipes, from Corned Venison