This is a delicious way to utilize the shoulders of deer or elk. The process takes a little time but is well worth it. The curing gets rid of the gamey flavor of the venison. You may add one tablespoon of pickling spice if desired for a more intense flavor.
Ingredients
- 2 cups water
- 6 tablespoons sugar-based curing mixture , such as Morton Tender Quick
- 0.5 cups brown sugar
- 4.5 teaspoons pickling spice
- 1 tablespoon garlic powder
- 6 cups cold water
- 5 pounds boneless shoulder venison roast
Instructions
-
1
Bring 2 cups of water to a boil in a saucepan over high heat. Stir in curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in spice mixture. Place boneless venison into the brine; cover and refrigerate.
-
2
Leave venison in the refrigerator to brine for 5 days, turning the meat over every day.
-
3
To cook, rinse venison well, place into a large pot, and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and allow to rest for 30 minutes before slicing.
Nutrition Facts
Per serving
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