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CORNED BEEF VENISON  Rating:  Rating
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 Posted: Thu Jan 10th, 2013 05:20 am
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chumpchangechar
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Have any of you tried corned venison ? Ive been hearing it is an awesome recipe . there is a few recipes on line but was wondering if one of you guys have a tried recipe you can share ? thanks



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 Posted: Tue Jan 15th, 2013 01:11 pm
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chumpchangechar
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anyone even tried this ..??? I got a few replies on Mi Sportsman forums got some meat curing right now ill let ya know how it comes out .



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 Posted: Tue Jan 15th, 2013 03:17 pm
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Moose
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Hey Chump, I have corned beef brisket to make corned beef. I could not imagine it being any harder. It was easy. I followed Alton Brown's recipe from Food Network. It was a good recipe. Here it is on YouTube:

http://www.youtube.com/watch?v=oAEOtR7hMew


Alton used saltpeter. It is a bit hard to find. But you could substitute pink salt ( the cure ). Not to be confused with pink salt from the Himalaya Mountains. Alton's recipe had good flavor.  I was happy. Just substitute venison for beef.



Good Eating, MOOSE



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 Posted: Mon Jan 21st, 2013 10:53 am
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chumpchangechar
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COOL. Moose I tried this corned venison recipe and it was awesome so much like corned beef it was scary. If anyone wants to try it ill post it let me know.?



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 Posted: Tue Apr 30th, 2013 01:32 pm
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chumpchangechar
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what no one get any deer this year ?



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 Posted: Tue Apr 30th, 2013 05:12 pm
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rawdog
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No deer.

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 Posted: Wed May 1st, 2013 04:26 am
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Terry
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I have to make the Kielbasa and Brats and smoke the jerky first, then I'll give this one a try. Thanks for the recipe.



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 Posted: Thu May 2nd, 2013 04:05 am
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chumpchangechar
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you got a good kielbasa recipe ? that sounds good !



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 Posted: Tue Nov 28th, 2017 01:40 am
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DorianCoolidge
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Now, this is delicious! Nothing beats a good venison recipe. :)

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 Posted: Thu Dec 7th, 2017 11:10 am
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Terry
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This is the best corned venison recipe we've been able to find.
CORNED VENISON
(for 3-4 pound venison roast) 2 quarts of water

5/8 cup canning salt
1/4 cup tender quick salt
8 whole peppercorns
3 tablespoons of sugar
2 tablespoons of pickling spices
10-12 individual cloves of garlic, whole and peeled (not chopped)
4 bay leaves


Directions:

Mix above ingredients together and bring to a boil. Boil for 5 minutes then let cool to room temperature. Place roast in cooled brine and refrigerate for 6-7 days turning roast once a day. Pour off brine.

Cooking instructions:
Rinse meat thoroughly. Put corned roast in pot on stove. Add enough water to just cover roast. Bring to a simmer, cover and simmer for 2-1/2 - 3 hours (4 - 5 hours in crock pot on medium).



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 Posted: Sun Mar 18th, 2018 07:19 pm
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chumpchangechar
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Terry I'm still waiting on that kielbasa recipe....?:beer:



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 Posted: Thu Jan 9th, 2020 12:43 am
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oliviaivy337
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Spot the boneless venison into the brackish water, cover and refrigerate. Leave the venison in the cooler to saline solution for 5 days, turning the meat over consistently time management games. To cook, flush the meat well, place it into an enormous pot, and spread with water. Heat to the point of boiling, at that point lessen warmth to medium-low, spread, and stew for 4 hours.

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 Posted: Sun Jul 12th, 2020 09:54 pm
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chumpchangechar
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Terry maybe we can trade some of your sausage for them deer patches?:eat:

Attachment: 20140419_215334.jpeg (Downloaded 6 times)

Last edited on Sun Jul 12th, 2020 09:55 pm by chumpchangechar



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 Posted: Sun Jul 12th, 2020 09:56 pm
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chumpchangechar
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chumpchangechar wrote:
Terry I'm still waiting on that kielbasa recipe....?:beer:



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 Posted: Sun Jul 12th, 2020 09:57 pm
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chumpchangechar
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still waiting lol



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 Posted: Sun Jul 12th, 2020 10:05 pm
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chumpchangechar
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It turns out way more tender in the crock pot just put most of your veggies in near the end so they don't get over cooked and mushy .

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 Posted: Sun Dec 13th, 2020 09:39 am
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chumpchangechar
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still waiting :dedhorse:



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 Posted: Sun Dec 13th, 2020 09:40 am
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chumpchangechar
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still waiting :dedhorse:



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 Posted: Thu Sep 16th, 2021 05:55 pm
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newguy55
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Hello, 30 year navy vet ., new member, looking to go out fishing with some members. Willing to share expenses. Thanks! Greg(586)703-8613. 1gregorywells@att.net:eat::eat:

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