(Photo courtesy of Jack Hennessy)
March 06, 2025
By Jack Hennessy
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Growing up south of Chicago, every St. Patrick’s Day my dad cooked corned beef and cabbage. I found out years later apparently no one eats that stuff in Ireland but it didn’t’ matter: In our home, it was tradition. Store-bought corned beef simmered in tap water with cabbage and halved red potatoes. Mouthwatering.
I didn’t grow up hunting, but as I started to chase and drag out more deer in my mid-30s, I wanted to try all sorts of recipes for the venison I put in the freezer. Several years ago, corned venison became a new family tradition.
When it comes to making corned venison, the process starts at least a week out, so plan accordingly. Large roasts from the hindquarter—such as the top and bottom round, and sirloin tip—work best for curing. For 3-pound roasts, 7 days should be enough to completely cure the roast. When larger, or in doubt, plan for 10 days of curing.
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For the sirloin tip cut from a deer’s hindquarter, sometimes it helps to tie the roast with kitchen twine so it cooks evenly. (Photo courtesy of Jack Hennessy) For cooking the corned venison, I adapted a recipe from my former stomping grounds, The Elk Public House in Spokane, Washington. Surprise: It involves cooking the corned venison in beer. Walnut River Brewing’s Warbeard Irish Red, in this instance, though any dark ale or amber will do.
A low, slow roast—while mostly covered in chicken stock and dark beer—produces tender, delicious corned venison. (Photo courtesy of Jack Hennessy) No Irish meal would be complete without some amazing potatoes. For seasoning potatoes, following a roast in the oven that produces golden cubes, I have come to really enjoy The Bearded Butchers Original spice mix , which I highly recommend for this side, but also even for the venison itself (when not cured).
Ideally, a perfectly cooked corned venison should be tender but not flake apart when carved. (Photo courtesy of Jack Hennessy) Serves: 4Prep Time: 30 mins/(7-10 days to cure)Cook Time: 3-4 hours
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Curing Ingredients:
3 to 5 pound venison roast 1 gallon water 1/2 cup kosher salt 1/3 cup sugar 1 tablespoon Instacure No. 1 (sodium nitrite) 1/4 cup whole black peppercorns 1/4 cup coriander seeds 6 bay leaves 1 tablespoon mustard seeds 1 tablespoon dried thyme 1 teaspoon caraway seeds (Other Ingredients) 32 ounces Irish ale or stout 48 ounces chicken stock 1 yellow onion, finely diced Directions:
Mix all curing ingredients other than venison in a large pot and bring to a low boil. Stir until salt and sugar are dissolved. Remove and cool in fridge in a nonreactive container (e.g., stainless steel, glass, ceramic, or enamel-coated cast iron) large enough to also store venison roast. Trim venison roast of any silver skin and fascia and add to container with curing brine. Cover and allow to cure for 7 days for smaller roasts, 10 days for larger roasts. After curing, rinse off roast and place in a large, deep baking dish. Cover with beer and chicken stock, plus a few bay leaves and a bit of coriander and caraway seeds if you have extra. Cover with aluminum foil. Bake for minimum 3 hours at 325 F. Every hour, flip roast and make sure liquids still cover majority of roast. If necessary, add more beer and chicken stock. When finished, venison roast should have some give and not feel rock hard. “Tender but not flaking apart upon cutting” is goal. If wish to cook cabbage as a side, remove roast when done and set aside and cover with aluminum foil. Take liquids from baking dish and add to a large pot followed by green cabbage cut into six pieces (keeping stem). Simmer until tender. Wash and cut potatoes into 1/2- to 1-inch slices and dust with spices. Rub with sunflower oil (or canola or vegetable oil) and cook in oven at 450 degrees until golden brown (10-15 minutes). In a large mixing bowl, add a bit of unsalted butter along followed by roasted potatoes and a dusting of your favorite spice mix. Carve venison. Plate together with cabbage and potatoes and enjoy!
