When a Facebook friend asks for a recipe… I give them one! From page 44 in my book, “Cooking Big Game.” Tony, I think you will really like this one… it’s not just for St. Patricks Day!
Corned Venison
Photo: Cooking Big Game
O’MULLARKEY’S CORNED ROAST
Dear neighbors and friends, Larry and Elizabeth Mullarkey, share this dinner with us every St. Patrick’s Day. Once we corned the venison it was ready for all the final “Mullarkey-touches.” Though venison is suggested, this is one of our favorite ways to prepare bear roasts.
Corned Venison:
- 4-6 pound venison roast
- 1/3 cup Morton Tender Quick
- 1/4 cup brown sugar
- 1 tablespoon pickling spices
- 1 tablespoon black pepper
- 2 teaspoons granulated garlic
Mix dry ingredients and rub into venison roast. Place in a sealable plastic bag. Refrigerate and allow to cure 5-7 days, turning bag over every day.
Final Preparation:
- 4-6 pound venison roast, corned
- 4 cloves garlic, halved
- 1 teaspoon whole peppercorns
- 2 cups water
- 1 1/2 cups brown sugar
- 4 tablespoons brown mustard
- 4 tablespoons ketchup
In a small bowl mix brown sugar, mustard and ketchup, set aside. Place the rinsed corned venison in a pressure cooker with water, garlic and peppercorns. Cook at 15 pounds pressure for 50 minutes, turn off heat and let the pressure go down on its own. (Alternative method: In a large pot, cover meat with water and cook on low heat 4-5 hours or until fork tender.) When venison is done, slice 1/2″ thick an layer in a casserole dish. Cover venison completely with brown sugar mixture. Bake at 350º 25 minutes. Serve with fried potatoes, steamed cabbage and candied carrots.
Cooking Big Game
