Pommys corned venison

Wild game recipe

Luke
Dobson

Primary protein:

Deer

Total cook time: 

240 minutes

Serves:

4

Ingredients:

  • 235ml water
  • 55g sugar based curing mix
  • 55g brown sugar
  • 2g pickling spice
  • 4g garlic powder
  • 710 ml cold water
  • 1-1.5kg venison boneless shoulder

STEPS:

  1. 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

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

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

  4. 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

  5. Remove venison and rest for 30 mins before slicing.

  6. Enjoy with your favourite sauce or garnish

    Try white cheese sauce 👌👌

    Enjoy
    Cheers pommy

REviews

There are no reviews yet. Be the first one to write one.

Leave a review

Recipe created on: 02/07/2024

Join the adventure. Join our club

Play Video

© Australia Hunters Club 2024

Proudly supporting Hunting Trips Australia