Corned Venision Recipe

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Corned Venision
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Ingredients:

  • 3 lb meat
  • 2 quart water
  • 1/2 cup morton's tender quick
  • 2 tbsp sugar
  • fresh garlic cloves chushed

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1898.46 Kcal (7948 kJ)
Calories from fat 615.25 Kcal
% Daily Value*
Total Fat 68.36g 105%
Cholesterol 952.35mg 317%
Sodium 733mg 31%
Potassium 3246.92mg 69%
Total Carbs 19.15g 6%
Sugars 15.68g 63%
Dietary Fiber 1.09g 4%
Protein 299.65g 599%
Vitamin C 97.2mg 162%
Iron 69.8mg 388%
Calcium 401.3mg 40%
Amount Per 100 g
Calories 58 Kcal (243 kJ)
Calories from fat 18.8 Kcal
% Daily Value*
Total Fat 2.09g 105%
Cholesterol 29.09mg 317%
Sodium 22.39mg 31%
Potassium 99.19mg 69%
Total Carbs 0.59g 6%
Sugars 0.48g 63%
Dietary Fiber 0.03g 4%
Protein 9.15g 599%
Vitamin C 3mg 162%
Iron 2.1mg 388%
Calcium 12.3mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 43.4
    Points
  • 47
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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