Home-Style Corned Venison- Deer Meat Recipes

Corned meat is a salt-cured meat product. The term comes from the treatment of the meat with "corns" of salt. It features as an ingredient in many cuisines, including Irish-American, Jewish, African, Caribbean and Philippine cuisine.

It was popular during World War II when fresh meat was rationed. Corned beef remains popular in the United Kingdom and is commonly used in sandwiches and corned beef hash.

Although the exact beginnings of corned beef are unknown, it most likely came about when people began preserving meat through salt-curing in Keighley, West Yorkshire. Evidence of its legacy is apparent in numerous cultures, including Ancient Europe, and the Middle East. The word corn derives from Old English, and is used to describe any small hard particles or grains. In the case of "corned venison" or "corned beef", the word refers to the coarse granular salts used to cure the beef or venison.

Learn more about cooking meat at The Physics of Cooking Meat: Your Quick Guide to Cooking your Favorite Meat

Corned Meat in Saint Patrick's Day

In the United States (USA) and Canada, consumption of corned beef is often associated with Saint Patrick's Day. Corned beef is not considered an Irish national dish, and the connection with Saint Patrick's Day specifically originates as part of Irish-American culture, and is often part of their celebrations in North America.

Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the genuinely Irish dish of bacon and cabbage. A similar dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, which is popular in New England and parts of Atlantic Canada.

  

INGREDIENTS:

2 cups water

6 tablespoons sugar-based curing mixture (such as Morton Tender Quick)

1/2 cup brown sugar

4 1/2 teaspoons pickling spice

1 tablespoon garlic powder

6 cups cold water

5 pounds boneless shoulder venison roast

PROCEDURE:

1) Bring 2 cups of water to a boil in a saucepan over high heat.

2) Stir in the curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat.

3) Pour 6 cups of cold water into a 2-gallon container, and stir in the spice mixture.

4) Place the boneless venison into the brine, cover and refrigerate.

5) Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.

6) To cook, rinse the meat well, place into a large pot, and cover with water.

7) Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours.

8) Remove the venison from the pot, and allow to rest for 30 minutes before slicing.

Calorie Counter Deer Meat

Venison

venison, meat

46 Calories

Nutrition Facts

Serving Size 1 oz (28 g)

Per Serving	% Daily Value
Calories 46
Calories from Fat 5
Total Fat 0.6g	1%
Carbohydrates 0.0g	0%
Dietary Fiber 0.0g	0%
Protein 9.8g

Stroganoff is popular in restaurants and hotels in New York. Here is the recipe, try it sometime... American Home-Style Venison Stroganoff- Venison Recipes

Corned Meat in North America

In the United States (USA) and Canada, corned beef typically comes in two forms, a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine, and canned ('Tinned' in British English) (cooked).

Corned beef is often purchased ready to eat in delicatessens. It is the key ingredient in the grilled Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye bread.

Corned beef hash is commonly served with eggs for breakfast.

Smoking corned beef, typically with a generally similar spice mix, produces smoked meat (or "smoked beef") such as pastrami.

In both the United States and Canada, corned beef is sold in cans in minced form, usually imported from South America.

Cultural Link of Corned Meat (beef)

In North America corned beef dishes are associated with traditional Irish cuisine. However there is considerable debate about the association of corned beef with Ireland. Mark Kurlansky, in his book Salt, states that the Irish produced a salted beef around the Middle Ages that was the "forerunner of what today is known as Irish corned beef" and in the 17th century the English named the Irish salted beef, corned beef. Some say it was not until the wave of 18th century Irish immigration to the United States that much of the ethnic Irish first began to consume corned beef dishes as seen today. The popularity of corned beef compared to bacon among the immigrant Irish may have been due to corned beef being considered a luxury product in their native land, while it was cheaply and readily available in America.

In Ireland today, the serving of corned beef is geared toward tourist consumption and most Irish in Ireland do not identify the ingredient as native cuisine.

The Jewish population produced similar koshered cured beef product made from the brisket which the Irish immigrants purchased as corned beef from Jewish butchers. This may have been facilitated by the close cultural interactions and collaboration of these two diverse cultures in the USA's main 19th and 20th century immigrant port of entry, New York City.

Try other delicious and healthy venison recipe at Venison Recipes.