I cooked my corned venison roast that I started 2 weeks ago. It was delicious and my whole family loved it. I got comments that they liked it better than corned beef, mainly because it is so lean.
Preparing venison roasts this way is awesome and I don't think I will prepare another one any other way.
Foodsavers hate liquid in the bags so I came up with a method to brine the roast and at the same time use the Foodsaver.
- One venison roast up to 5 lbs
- 3/4 cup Morton Tender Quick salt (this has the potassium nitrate and nitrite all ready in it)
- 1/4 cup brown sugar
- 6-8 whole cloves
- 1 stick cinnamon
- 3-4 bay leaves
- 1 tablespoon pickling spice
- enough ice cubes to make 1 quart of water (mine were 3/4 ounce cubes so I used 40)
The trick is using the ice cubes. I layered all of this into a custom sized foodsaver bag. I only have 8" bags and wish I had the 11" bags. You can measure it up to your roast and add about 6-10 inches for the ice. Better to be long than short.
Put this in the refrigerator for 2 weeks while turning it every couple of days. There will be a small amount of air in the bag due to air in the ice and some air pockets but it will not be excessive enough to worry about. After 2 weeks cook it just like corned beef. Don't invite my kids over or all 7 of them will clean it up in a moment.
I would love to try this on Antelope, so if you do let me know how it turns out.