After 10 days of pickling and overnight cooking in multiple Dutch Ovens, our Corned Venison came out beautifully. We used Shanks, Sirloin, Shoulder and Sirloin Tip cuts. Texturally, the Shank meat was my favorite. 
St Patrick’s Day Wrap Up
This entry was posted in Cast Iron, Charcuterie, Meat 101, Recipes and tagged brine, Butcher, Butchering, Corned, Deer, Deer Hunting, hash, irish, pickle, process, Shank, Shoulder, Sirloin, st patrick's day, traditional food, Venison. Bookmark the permalink.
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