Origianlly posted by Jeannie in March 2003 WFD THread
CORNED VENISON
20 lb. venison (no bones or fat)
1 c. brown sugar
2 Tbsp. saltpeter
3 c. coarse salt
Dissolve saltpeter, brown sugar and salt in 4 cups hot
water. Put in large crock (no metal container). Add water to
cover venison by 2 to 3-inches. Weight venison down by plate
and rock. Cure 10 to 14 days in cool place. Rinse venison and
put in large cooking pot and add:
1 Tbsp. thyme
2 Tbsp. salt
1 large onion
1 tsp. paprika
4 bay leaves
1/3 Tbsp. pepper
Water enough to keep meat covered (keep checking so it
does not burn). Cook at medium heat for 3 to 4 hours, until
tender. Can be frozen or canned.
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1/4 cup butter
2 pounds venison meat (cubed)
2 medium onions (chopped)
3 cups water
1/4 cup red wine
seasoning 1/4 teaspoon thyme
1 clove garlic (crushed)
2 carrots (chopped)
1 cup peas
1 cup chop celery
1/4 cup flour
1 cup water
Melt the butter in a large skillet and brown the meat. Add the onions and cook until the onions are transparent. Place meat and onions in a large stew pot and add 3 cups of water, wine, salt and pepper, thyme, and garlic. Simmer for 40 minutes, then add the carrots, peas, and celery. Simmer for another 20 minutes. Thicken the gravy with the flour and 1 cup of water. Reseason if neccessary. Simmer for another 5 minutes. This wild game recipe will serve 6.
