Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, major's corned venison. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Major's Corned Venison is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Major's Corned Venison is something that I have loved my whole life.

Corned Venison. this link is to an external site that may or may not meet accessibility guidelines. Believe it or not, this Corned Venison is so easy! Corned venison takes a couple of cheap items that you probably do not have in your pantry!

To begin with this particular recipe, we must first prepare a few components. You can have major's corned venison using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Major's Corned Venison:

1. Prepare 4 lb -6 pound venison roast
2. Take 5 tbsp Morton Tenderquick
3. Make ready 2 tbsp brown sugar
4. Make ready 1 tbsp pepper
5. Make ready 1 tbsp paprika
6. Get 1 tbsp allspice
7. Prepare 3 tbsp garlic powder
8. Get 2 tbsp onion powder

Excellent sliced on rye for sandwiches. For all those who love venison, here is a recipe that is different to make. It tastes just like corn beef. Corned Venison Recipe - How to Make Corned Venison

Instructions to make Major's Corned Venison:

1. mix dry ingredients together
2. rub over entire roast
3. place roast and any spices that are left into a ziploc bag
4. refrigerate for 5-8 days
5. turning bag daily to insure coverage
6. when ready, remove from bag and place in a baking dish
7. preheat oven to 350°
8. add water to cover
9. boil 3-4 hours at 350° until fork tender

A recipe for making corned venison at home. Corned venison is just like corned beef, only leaner. Tonight I'll enjoy it between two slices of fresh baked rye bread with some carmelized. If you like corned beef you will love corned venison. I use the round muscle in the thigh of the deer for this.

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