© Australia Hunters Club 2025
Approved Hunting Organisation (NSW) 13815
Proudly supporting Hunting Trips Australia & Hunting Courses Australia
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Primary protein:
Total cook time:
Serves:
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
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© Australia Hunters Club 2025
Approved Hunting Organisation (NSW) 13815
Proudly supporting Hunting Trips Australia & Hunting Courses Australia