Marianne Martinez
Corned venison is a delicious and juicy meal that can be made in a crock pot or slow cooker. The process of corning involves brining the meat, which can take 5 to 10 days, and then cooking it with various vegetables and spices. The crock pot is a convenient way to cook corned venison, as it allows you to prepare the dish with minimal effort and have a tasty meal ready by the end of the day. You can also make gravy with the juices from the crock pot. The key to a tender and flavourful crock pot venison roast is to cook it slowly on low heat for an extended period.
How to Cook Corned Venison in a Crock Pot
| Characteristics | Values |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 5-9 hours |
| Ingredients | Venison, onion, carrot, Guinness, vinegar, pickling spice, potatoes, rutabaga, cabbage, flour, salt, pepper, oil or fat, stock, wine, Worcestershire sauce |
| Notes | The meat should be seared before being added to the crock pot. The crock pot should be slow-cooked on low heat. |
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What You'll Learn
Brining the venison
Step 1: Prepare the Brine Solution
In a large stockpot, combine pink curing salt, brown sugar, pickling spice blend, garlic cloves, and beef or venison broth. The curing salt is crucial for giving the venison its distinctive corned colour, while the brown sugar balances the saltiness with a hint of sweetness. The pickling spice blend adds a complex array of flavours, and the broth contributes to a rich and savoury profile. Add 4 cups of water to this mixture and bring it to a boil, stirring continuously until the salt and sugar dissolve completely.
Step 2: Cool the Brine
Once the brine reaches a rolling boil and all the solids have dissolved, turn off the heat. Add another 4 cups of cold water to the mixture to cool it down. It is important to let the brine cool completely before adding the venison. Adding meat to hot brine can negatively impact the texture and quality of the final product.
Step 3: Submerge the Venison
Place the venison in a non-reactive container, such as a glass or ceramic dish, or a food-grade plastic container. Ensure the container is large enough to completely submerge the venison in the brine. Pour the cooled brine over the venison, fully immersing it. If necessary, weigh down the meat with a plate to keep it submerged.
Step 4: Brine for 5 to 10 Days
Cover the container and refrigerate for several days. For optimal results, brine the venison for 7 to 10 days. The longer brining time allows the salt and spices to penetrate deeper into the meat, enhancing both flavour and tenderness. If you are short on time, 5 days is the minimum recommended duration, but a shorter cure will yield a less intense flavour.
Step 5: Remove from Brine
After the desired number of days, remove the venison from the brine and rinse it thoroughly under cold water. Blot the meat dry with paper towels. At this stage, your corned venison is ready for the slow cooker! The brining process has transformed the lean venison into a tender, flavourful cut, ready for the next steps of your corned venison recipe.
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Cooking time and temperature
Corned venison is best cooked slowly, over a low heat, for an extended period. This means that a crock pot or slow cooker is a great option for cooking corned venison.
The cooking time will depend on the cut of venison you are using and the temperature you are cooking at. For example, if you are in a hurry, you could cook the corned venison on a high heat in the crock pot for 4-6 hours. However, the meat will not be as tender as if you cooked it for longer on a lower heat.
For a tender result, it is recommended to cook corned venison in the crock pot for 8-9 hours on a low heat setting. This longer cooking time will also allow the flavours to develop more fully. If you are cooking on a higher heat setting, check the meat after 4-6 hours.
If you are cooking a venison stew, the cooking time will be similar. One recipe suggests cooking the stew for 8-9 hours on a low heat setting, or 4-5 hours on high. Another suggests cooking for 8 hours on low, or 4-5 hours on high.
If you are cooking a venison roast, the cooking time will depend on the size of the roast. One source suggests cooking for 5-6 hours on low, or 4-6 hours on high. Another suggests cooking for 8-9 hours on low for a tender result.
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Preparing the vegetables
Once you have selected your vegetables, it's time to prepare them for cooking. Wash and peel the vegetables as needed. For larger vegetables like potatoes, carrots, and rutabaga, it is recommended to cut them into smaller pieces or chunks. You can cut potatoes into halves or smaller cubes, and carrots can be cut into 2-inch pieces or thicker slices. Onions can be chopped or sliced, and garlic cloves can be left whole or minced. Cabbage can be cut into wedges or shredded, and celery can be cut into stalks or smaller pieces.
If you are using fresh herbs, such as thyme, parsley, or rosemary, wash and chop them finely. You can also use dried herbs if fresh ones are not available.
Some recipes suggest layering the vegetables in the crock pot, starting with potatoes and carrots at the bottom and then adding the meat and other vegetables on top. This helps to ensure even cooking and prevents overcooking or sogginess.
Additionally, you may want to consider searing or sautéing certain vegetables before adding them to the crock pot. For example, onions and garlic can be sautéed to develop their flavour, and some recipes recommend searing the meat before adding it to the crock pot to create a golden brown crust.
Finally, consider the amount of vegetables you will need. This will depend on the size of your crock pot and the number of servings you want to make. As a general guideline, aim for a ratio of approximately 1:2 or 1:3 of meat to vegetables, but you can adjust this to your personal preference.
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Making the gravy
If you want to make gravy to go with your corned venison, there are a few different methods you can use. One popular method is to mix cornstarch, arrowroot powder, or tapioca starch with the strained pot drippings to create a slurry. Then, add the slurry back to the saucepan with the remaining drippings and reduce over medium-low heat for about 10 minutes. This will create a delicious and thick gravy to pour over your roast and smashed potatoes.
Another method is to mix flour with the broth before adding it to the slow cooker. As the roast cooks, the flour will thicken the liquid, creating a perfect gravy consistency. This way, your gravy will be ready when your roast is, and you won't need to pull the liquid out and thicken it separately. You can also add red wine to the broth to give it a richer flavor.
Additionally, you can make a simple gravy by just using the juices from the cooked venison. Remove the roast and potatoes when they are done and add butter to the juices to create a tasty gravy.
For a more complex flavor, you can try braising the venison before adding it to the crockpot. This involves searing the meat in a skillet until a golden brown crust forms, which adds a deeper flavor to the final dish.
No matter which method you choose, making gravy for your corned venison is a great way to add extra flavor and moisture to your meal.
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Storing and reheating
Storing corned venison is essential to preserving its flavour and texture. It is recommended to store fresh venison cuts in the refrigerator for no more than 1 to 2 days. If you wish to store it for longer, freezing is an option. Roasts, steaks, chops, and venison stew meat can be frozen for up to 1 year if properly packaged. Frozen ground venison will maintain its quality for 6 to 9 months.
For longer-term storage, consider home canning. Home-canned venison will last for 6 to 12 months in a warm place, such as a garage or attic, and up to 36 months in a cool location. It is crucial to follow canning instructions precisely to ensure the safety and freshness of the meat.
Additionally, you can age the venison in the refrigerator for a week to 21 days. This process enhances the flavour and texture of the meat. During this time, it is important to keep the meat dry and monitor for any liquid collection in the bags.
When storing venison, it is essential to use airtight containers or bags to prevent spoilage and maintain quality.
To reheat corned venison, there are several methods you can use:
- Microwave: Cover the meat with leftover pan drippings and use the microwave's power settings to reheat without overcooking.
- Sous vide: This method provides precise temperature control and is ideal for achieving a medium-rare steak.
- Warm broth: Dip the venison in warm beef broth at about 150 degrees Fahrenheit for 5 minutes. This method is suitable for prime rib.
- Stovetop: Heat a pan and eat the meat as quickly as possible to prevent overcooking.
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Frequently asked questions
Corned venison should be cooked on low heat for 5-6 hours, depending on the size of the roast.
You will need corned venison, onion, carrot, Guinness, vinegar, pickling spice, and water.
First, add the corned venison, onion, carrot, Guinness, vinegar, pickling spice, and water to the crock pot. Start the crock pot on high heat and once the liquid is bubbling, reduce the heat to low. Cook for 5-6 hours until the venison is tender.
Classic sides include potatoes, rutabaga, cabbage, and carrots.
