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sliced corned venison on a cutting board

Venison Brine Recipe: Corned Venison in the Instant Pot

This corned venison tastes just like corned beef and uses simple ingredients. It's a great way to prepare deer meat for St. Patrick’s Day.
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Prep Time 4 days
Cook Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • large pot
  • 2-gallon container with lid
  • wire rack, heavy bowl, or plate
  • Instant Pot

Ingredients
  

  • Brine Ingredients
  • 1 gallon water
  • 1 1/2 cups kosher salt
  • 1/2 cup sugar
  • 3 bay leaves
  • 1 tablespoon peppercorns
  • 1 tablespoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground ginger
  • Additional Ingredients:
  • 1 small boneless venison roast thawed, about 3 pounds
  • Fresh water
  • 1/2 head of green cabbage
  • 4 potatoes peeled and sliced into large 2 inch chunks

Instructions
 

Brining Instructions:

  • Add water, salt, sugar, and spices to the large pot.
  • Heat to a low boil and stir until salt is dissolved.
  • Remove from heat and let cool completely.
  • If desired, remove the tough silver skin from the venison roast. I don't bother with this step, but some people prefer it. I find the Instant Pot helps eliminate most of the toughness.
  • Add venison roast and brine to a 2-gallon container with lid. You can use the same large pot if it will fit.
  • Use a wire rack, heavy bowl, or plate to weigh down the venison so that it will stay completely submerged in the brine. I find that using a large cereal bowl wedged between the venison and the lid works well. You don't want the venison to float above the surface level.
  • Cover and refrigerate for 4 days.

Cooking Instructions:

  • Remove venison from brine
  • Rinse venison with fresh water
  • Add venison to Instant Pot
  • Add enough fresh water to cover venison
  • Cook on high pressure for 60 minutes. Allow pressure to naturally release.
  • Remove venison (leave the cooking water in the pot) and place on a wire cooling rack. Cover loosely with foil.
  • Add sliced cabbage and potatoes to the Instant Pot. Cook at high pressure for 6 minutes.
  • Slice the venison against the grain.
  • When the Instant Pot is finished, do a quick release.
  • Open the lid and remove the cabbage and potatoes onto a platter with a slotted spoon.
  • Enjoy! Leftovers can be refrigerated and eaten within 2-3 days. Leftover corned beef makes delicious Reuben sandwiches.
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