jeeptastic
Gone but not forgotten
does anybody know how to make this? I love corned beef hash, but a lady just mentioned she ate some corned deer hash. How in the world do you make it or do you know of a processor that does it. 
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Corned Deer hash
- Thread starter jeeptastic
- Start date
W4DSB
Senior Member
copied from another site, hope to try this in the fall
Pickling Venison
The bountiful harvest of fall brings lots of new treats to the table. Having some claim to a northerly ancestry, pickling or corning meats has been used by my family to preserve meats as well as provide a nice change from what I term "green" meats. If you like corned beef you will like this.
Corned venison
1 average venison ham, boned and quartered
1 gallon spring or distilled water
1 cup pickling salt
1 cup Mortons Tenderquick
5 tbs sugar
4 tbs mixed pickling spice
4 bay leaves
16 whole peppercorns
couple cloves garlic minced
Trim all fat and facia from meat. Place each quarter in a ziploc freezer bag. In a glass or coated saucepan, combine pickling ingredients and bring to boil, then simmer for maybe 30 minutes. Allow to cool and pour over quarters in the bags. Press all air out and refrigerate at least 5 days, turning each day the first week. After that, cook as you would corned beef. It can stay in the bags at least of month. Corned venison hash anyone?
Pickling Venison
The bountiful harvest of fall brings lots of new treats to the table. Having some claim to a northerly ancestry, pickling or corning meats has been used by my family to preserve meats as well as provide a nice change from what I term "green" meats. If you like corned beef you will like this.
Corned venison
1 average venison ham, boned and quartered
1 gallon spring or distilled water
1 cup pickling salt
1 cup Mortons Tenderquick
5 tbs sugar
4 tbs mixed pickling spice
4 bay leaves
16 whole peppercorns
couple cloves garlic minced
Trim all fat and facia from meat. Place each quarter in a ziploc freezer bag. In a glass or coated saucepan, combine pickling ingredients and bring to boil, then simmer for maybe 30 minutes. Allow to cool and pour over quarters in the bags. Press all air out and refrigerate at least 5 days, turning each day the first week. After that, cook as you would corned beef. It can stay in the bags at least of month. Corned venison hash anyone?
