Corned Venison

• 4 quarts Water
• 2 cups Kosher Salt
• 1/4 cups Sugar
• 2 cloves Garlic, Crushed
• 1/2 teaspoons Black Peppercorns, Cracked
• 1/2 teaspoons Mustard Seed, Cracked
• 1/2 teaspoons Coriander Seed, Cracked
• 1 whole Bay Leaf
• 2 whole Cloves
• 4 whole Allspice Berries
• 5 pounds Elk Brisket
• 2 whole Onions, Sliced

1. 1.
2. In a large non-reactive pot over medium heat, heat and whisk together 1 cup of water, salt, sugar, garlic and all of the spices until the salt and sugar have dissolved.
3. 2.
4. Turn off the heat and add the remaining water.
5. Place the brisket in a large plastic brine bag.
6. If using a bowl, weigh down the meat with a plate so that it is submerged completely.
7. Pour the marinade over the brisket and seal the bag (or cover the bowl tightly).
8. 3.
9. Refrigerate for 3 weeks.
10. 4.
11. After 3 weeks remove the brisket from the brine and rinse well.
12. Discard the brine.
13. The elk is now corned and ready to be cooked.
14. 5.
15. Place in a large pot and barely cover with water.
16. Add the onions and bring to a boil, then reduce heat to medium, cover pot, and simmer for 2 1/2 hours, or until meat is tender.
17. To serve, slice the meat across the grain.
18. Serve with homemade sauerkraut and homemade mustard.
19. Serves 8 to 10

water, kosher salt, sugar, garlic, black, coriander, bay leaf, berries, elk brisket, onions

Taken from tastykitchen.com/recipes/main-courses/corned-venison/ (may not work)