Last night I finally got to try out my corned venison, and it was awesome! I'll post up the Corning recipe I used when we get home next week. I'm a big rueben fan, and I'll be doing this much more in the future. *UPDATE WITH RECIPE* Brine: 2 Venison roasts (I like using the shoulder roasts) 4 cups of water 1 cup of salt (I use pickling salt) 1TBSP pickling spices 2-3 bay leaves 4 cloves of garlic (sliced in half) Bring water to boil in sauce pan. Add salt. Stu=ir until dissolved. Remove from heat and let cool. Place roasts in a gallon sized Ziploc bag. Pour in cooled saltwater. Add remaining ingredients. Seal bag, place in large bowl. Refrigerate for 2.5-3.5 weeks. After brining, remove roasts and rinse with cold water. Cut a small piece from one of the roasts. Cook in small frying pan to test the flavor. If venison is not salty enough, return to brine for additional time. If venison is too salty, cook in large pot. If venison tastes good, cook in smaller pot (using less water, you can even add a little salt to the water) Cooking: Place roast in correct sized pot. Add water until roasts are covered. Simmer for 2-4 hours, until it's so tender it melts in your mouth.
Dude; that looks like a great "sammitch!" One of my favorites is a Philly Cheese Steak made with thinly sliced, slightly stir fried dove or duck. I am thinking of trying it reuben style because I love a good reuben... minus the dressing.
Oh I do love a Reuben sandwich! I was watching Man Vs Food yesterday and this guy made a Reuben pizza. Oh. Wow. Yeah that looked good.
I love going to the restaurant connected to the local BPS cuz they have a n awesome Grouper ruebin sandwich. Can't wait to try this out though! Sent from my DROID X2 using Tapatalk 2
