Corned Venision

Yield: 1 serving
Community Recipe from


  • 3 pound(s) meat
  • 2 quart(s) water
  • 1/2 cup(s) Morton's Tender Quick
  • 2 tablespoon(s) sugar
  • 2 tablespoon(s) pickling spice
  • 4 bay leaves
  • 8 whole peppercorns
  • fresh garlic cloves chushed


  1. Mix and bring to a boil. let cool then pour over 3 pounds of meat in a glass container. Refrigerate 5 days, turning twice a day to circulate the brine. After 5 days, discard the brine and rinse the meat. Place the meat and 1 1/2 c of water in a pressure cooker for 45 minutes at 10 pounds pressure. Don't overload the pot, no more than 3 pounds at a time for a typical home cooker.
January 2012

This recipe is a personal recipe added by joanmiller and has not been tested or endorsed by MyRecipes.

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