Recipe of Corn Rice Recipe In Hindi

Corned Venison

While fried rice is something which i make once in a while, it is really a hit or a miss in my house.

Recipe Summary Corned Venison

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 | Corn Rice Recipe In Hindi

2 cups water

6 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)

½ cup brown sugar

4 ½ teaspoons pickling spice

1 tablespoon garlic powder

6 cups cold water

5 pounds boneless shoulder venison roast

Directions

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.

Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.

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.

You may freeze uncooked corned venison by placing the desired amounts in vacuum sealable bags. Do not rinse meat before freezing, but remove excess liquid before sealing.

Info | Corn Rice Recipe In Hindi

prep: 5 mins cook: 4 hrs 15 mins additional: 5 days total: 5 days Servings: 20 Yield: 5 pounds of venison

TAG : Corned Venison

Meat and Poultry Recipes, Game Meats, Venison,

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