Corned Venison

• 3 lbs venison
• 2 quarts water
• 12 cup canning salt
• 12 cup Morton Tender Quick salt
• 3 tablespoons sugar
• 2 tablespoons pickling spices
• 3 bay leaves
• 2 garlic cloves, minced

1. Heat to boiling.
2. Remove from heat and cool.
3. place in a ziplock bag remove the air, zip closed.
4. Put in refrigerate for 5 days turning every day.
5. Cook for 1/2 hour in pressure cooked or boil for 3-4 hours until tender.
6. Makes great Venison Reuben Sandwiches.

venison, water, canning salt, salt, sugar, pickling spices, bay leaves, garlic

Taken from www.food.com/recipe/corned-venison-12323 (may not work)