Corned Venison

• 4 quarts water
• 1 12 cups kosher salt
• 2 onions, chopped
• 2 cups celery leaves, chopped
• 12 ounce saltpeter
• 2 tablespoons brown sugar
• 6 bay leaves
• 2 tablespoons pickling spices
• 1 12 teaspoons dill weed
• 1 teaspoon msg
• 8 garlic cloves
• 3 lbs venison roast
• 1 onion, chopped
• 2 garlic cloves, crushed
• 12 cup vinegar

1. In large pot combine the water, salt, chopped onions, chopped celery leaves, thinly sliced garlic, saltpeter, MSG, brown sugar, and bay leaves.
2. Bring to a boil and boil for 5 minutes.
3. Cool.
4. Place meat in bottom of crock
5. Pour cooled pickling marinade over the meat, completely covering the roast.
6. Put a plate over the meat making sure no air is trapped between meat and plate.
7. Weigh plate down with clean ROCK OR BRICK.
8. TIE A PIECE OF LIGHTWEIGHT CLOTH OVER TOP OF CROCK.
9. With lid slightly ajar, place in cool spot for 14 days.
10. To prepare meat after done:.
11. Rinse in fresh water and place in large kettle.
12. Add water to about 1 inch above meat.
13. Add 1 chopped onion, crushed garlic cloves, and vinegar.
14. Bring to a boil.
15. Reduce heat cook for 3 hours or until tender.
16. Remove from heat and let cool in broth for 15 minutes.

water, kosher salt, onions, celery, saltpeter, brown sugar, bay leaves, pickling spices, dill weed, garlic, venison roast, onion, garlic, vinegar

Taken from www.food.com/recipe/corned-venison-346842 (may not work)