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Prep Time: 5 Minutes Cook Time: 255 Minutes |
Ready In: 260 Minutes Servings: 5 |
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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®) |
1/2 cup brown sugar |
4 1/2 teaspoons pickling spice |
1 tablespoon garlic powder |
6 cups cold water |
5 pounds boneless shoulder venison roast |
Directions:
1. Bring 2 cups of water to a boil in a saucepan over high heat. Stir in the 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 the spice mixture. Place the boneless venison into the brine, cover and refrigerate.
2. Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.
3. To cook, rinse the meat 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.
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