Brined for days and cooked for hours, corned beef has been a St. Patrick’s Day staple forever, but when done properly you will be hard-pressed to tell the difference between corned beef and suitable corned beef alternatives, like corned venison or other game meats. Using wild game offers a healthy corned beef substitute, as the meat is much leaner and does not have any added hormones or preservatives.
With St. Patrick’s Day only days away it is time to start planning now. Keep in mind that the corning process takes a week or more so it is necessary to begin the process early. To make things easy for you, we have the perfect corned beef alternative recipe for a St. Patrick’s Day meal that will have your family and friends coming back for more!
How long you brine your meat depends on the thickness of the cut. If you have a large piece of venison consider cutting it in half to reduce the brining/pickling time. The brining process for corned venison is complete when you can cut the meat in half and it is no longer gray in the center. If it is gray – put it back in the brine.
Celebrate St. Patrick’s Day with a delicious Corned Venison Sandwich with Spicy Mayo, a perfect corned beef substitute.
How to make Corned Venison (or other game meat)
3 to 5 pounds of venison roast trimmed of all silver skin and gristle
3 ½ quarts water
1 Packet Hi Mountain Jerky Cure
1 Packet Hi Mountain Jerky Seasoning
3 tsp. sugar
2 bay leaves
¾ cup pickling salt
¼ cup pickling spice
1. Combine all corned venison ingredients, with the exception of the meat, into a large pot and bring to a boil. Remove from the heat and allow the liquid to cool completely. Place meat into a non-metallic container (glass, plastic, zip lock) and pour the brine over to cover completely. Place in refrigerator for 5-7 days. Remove meat from brine and rinse under cold water.
2. Put rinsed meat in large pot and cover with cold water. Bring to a boil. Reduce heat and simmer for 3-4 hours or until meat is very tender.
Spicy Mayo for Corned Venison Sandwich
3 Tsp mayonnaise
½ teaspoon freshly squeezed lime juice
1 ¼ teaspoon HMS Bacon Pineapple Sriracha seasoning