Cured Venison recipe

Preparation Time: 5 days | Cooking Time: 5 hours

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


  1. 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.

  2. 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.

  3. 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.

You can find curing mix and pickling spice online if you can't find them at the supermarket. Recipe serves 16-20.

Recipe Details:

  • Author: Laura Young.
  • Published:

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