In this yummy recipe, venison is cured in a quick and simple curing liquid, then rinsed and cooked in simmering water until tender. This recipe takes a little effort, but it's definitely worth the wait.
- 500ml water
- 6 tbsp. curing mix
- 100g dark brown soft sugar
- 5 tsp. mixed pickling spices
- 2 minced garlic cloves
- 1.5 litres water
- 2 1/4 kg boneless venison roast
Bring 500ml water to the boil. Stir in the curing mix, sugar, spice and garlic. Bring to a simmer and cook until everything is dissolved (aside from the garlic!). Remove from the heat and leave to cool.
In a large container that can fit the brine mix and the venison joint, mix together 1.5 litres water and the curing mix. Place the venison in, cover well and place into a cold dark place or into the fridge. Leave for 5 days, turning the venison joint every day.
Drain the joint, rinse and pat dry with kitchen paper. Cover with water, bring to the boil and reduce to a simmer. Cover and cook for 4-5 hours or until tender, skimming the top regularly. Remove from the pot and leave to rest for 30 minutes before serving, or serve cold.