Pickling mix
Bring 235ml water to the boil and add in curing mix ,brown sugar , picking spice and garlic powder , stir until everything is dissolved , then remove from heat

Pour 710ml cold water in large container and add in pickling mix , add venison boneless shoulder , cover and refrigerate.

Leave the venison in the brine in the fridge for 5 days turning each day.

To cook
Remove venison from pickling mix and rinse well ,place in large pot and cover with water
Bring to the boils and reduce to a simmer for 4 hours

Remove venison and rest for 30 mins before slicing.

Enjoy with your favourite sauce or garnish

Try white cheese sauce 👌👌

Enjoy
Cheers pommy