Prep Time: 7 days

Cook Time: 2 hours

Serves: 5-6

Ingredients:

4-5 lb. Venison roast

Chicken stock, this will depend on the size of your pot and roast size.

The Brine:

2 quarts of water

1 C. salt

1/2 C. sugar

1 stick of cinnamon or about 1/4 tsp. cinnamon powder

1 T. of mustard seeds

1-2 T. black peppercorns

1/2 tsp whole cloves (about 8-10 individual cloves)

1 T. coriander seeds (optional)

1/2 tsp. dried thyme leaf

5 garlic cloves, crushed or 1/2 tsp garlic powder

2-3 bay leaves, crushed

What to do:

Place the venison roast in a large, flat container, pan or 2-gallon freezer bag, and cover with the brine. The brine should cover the meat. The meat may float in which case you may want to weigh it down with a plate. Place in the refrigerator and chill for 7 days. Every day flip the venison over, so that all sides get brined equally. Remove the venison after 7 days from the brine and rinse off with cold water. Place the venison in a large pot that just fits around it and cover with chicken stock making sure to go one inch above the meat. Bring to a boil, then reduce to a simmer (barely bubbling), and cook 2-3 hours, until the corned venison is fork tender. It is now ready to be eaten or saved for later!