I may have missed St. Patrick’s Day, but this Corned Venison recipe is great all year round!
This recipe has taken some perfecting. My husband actually started trying to make his own corned venison recipe about a year ago. It was never bad but never quite hit the mark. I love him for trying. I asked him what he did, what ingredients he used, etc. I took that, did my own research on traditional Corned Beef recipes and made the changes I thought would be good. I am here today to share what I found! Because man is it goooooood!
The key to Corned Venison is the brine. You have to have a good brine and the patience to let it sit to get a great flavor!
Another thing that takes corned venison to the next level is having a LEM Mighty Bite 8 1/2 Meat Slicer. Of course you can slice it yourself, but having the thin deli like meat takes this recipe to the next level!
This recipe is great warm or cold. By itself, in a hash, on a Reuben, you name it!
I hope y’all enjoy this Corned Venison recipe as much as my family did! ENJOY!
