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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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Excellent tasting, easy way to do something different with a venison roast. Tastes just like corned beef. Ingredients:
4 -6 lbs venison roast (or two 3 lb. roasts) |
5 tablespoons morton tender quick meat cure meat tenderizer |
2 tablespoons brown sugar |
1 tablespoon black pepper |
1 teaspoon paprika |
1 teaspoon bay leaf powder |
1 teaspoon ground allspice |
2 teaspoons garlic powder |
Directions:
1. Mix all dry ingredients and rub on roast.
2. Place roast in ziplock bag and refrigerate.
3. Allow to cure 5 days per 2 inches of meat, turning bag once a day.
4. Cure at least 5-7 days.
5. Place roast in kettle and boil 3-4 hours or until tender.
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