A delightful twist on a classic corned venison recipe, enhanced with aromatic spices and a tenderizing brine.
Combine the salt, sugar, peppercorns, paprika, allspice, garlic, bay leaves, and water in a large pot.
Ensure the salt and sugar are fully dissolved for an even brine.
Place the venison roast in a ziplock bag and pour the brine over it, ensuring the meat is fully submerged.
Squeeze out excess air from the bag to ensure the meat is in full contact with the brine.
Seal the bag and refrigerate for 5-7 days, turning it once daily to ensure even curing.
Place the bag in a shallow dish to catch any potential leaks.
After curing, remove the venison from the brine and rinse it under cold water to remove excess salt.
Pat the meat dry with paper towels before cooking.
Place the venison in a kettle, cover with water, and simmer for 3-4 hours until tender.
Add aromatic vegetables like onions or carrots to the cooking water for additional flavor.
Slice the venison thinly and serve with your favorite sides.
For a classic presentation, serve with mustard or horseradish sauce.
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