Comments on: Corned Antelope, Anyone?

By: Terri

Terri — Sat, 24 Mar 2012 03:22:06 +0000

I always have a freezer stocked with venison and use it weekly in place of beef. We just found my youngest is allergic to beef so this cut the few times a year I’d purchase beef to none. I was wondering how good this would turn out when I came by your page … The whole family loved it and it was incredibly simple. I had never cured meat before, now I can’t wait to try it again. Thanks for sharing.

By: Stella

Stella — Tue, 20 Mar 2012 00:21:21 +0000

I made this with a venison roast and cooked it on St Patty’s Day last Sat. Followed the recipe to the T. It was perfect! Authentic flavor! Trouble is it was my last roast so now we have to wait til the fall hunt to cut some more. I can hardly wait. Next time I will make 2 so we can have one to slice cold.
Hank, I am beginning to feel a bit guilty… I am always coming here to use your wonderful recipes. I appreciate the work and time you spend to develop them and then share them. Thank you for elevating my wild game culinary skills!

By: k.rea

k.rea — Mon, 19 Mar 2012 19:00:28 +0000

Thanks for the quick reply, looking forward to trying it.

By: Hank Shaw

Hank Shaw — Mon, 19 Mar 2012 18:07:52 +0000

K.rea: I would not change anything. Your roast is pretty close to 3 pounds anyway, so what I would do is cure it for less time. In your case I would go 4 days to cure, although you might get away with 3 days.

By: k.rea

k.rea — Mon, 19 Mar 2012 18:03:24 +0000

Mr. Shaw, I was looking to make this recipe using a 2.5 lb(frozen weight) venison roast. What changes (quantities of kosher salt, instacure) would you make to your recipe?

By: Hank Shaw

Hank Shaw — Thu, 15 Mar 2012 20:41:09 +0000

Mary Munroe: I use a version called Instacure No 1. I just put in some links to where you can buy it online in the recipe above.

By: Mary Munroe

Mary Munroe — Thu, 15 Mar 2012 20:37:01 +0000

I wonder where one would buy the Sodium Nitrate…

By: joie

joie — Wed, 01 Feb 2012 23:14:28 +0000

Made this without nitrite, as I’d forgotten to order it in advance and had several pounds of thawed venison to deal with in a timely manner. To counteract the “loss of flavor” associated with not using the nitrite, I used heaping measurements instead of level ones – and it worked out perfectly. The meat, though definitely not rosy pink, was delicious, just like the last time I made it (with nitrites). Very much looking forward to making reuben quesadillas for dinner!

By: smullaney

smullaney — Wed, 04 Jan 2012 19:31:53 +0000

My Dad, born in Ireland, never boiled or simmered his corned beef. We put chunked up potatoes and carrots in the bottom of a dutch oven, barely cover with water and bring to a boil. Lay the meat on top of the veggies, sprinkle with pickling spices, cover and put in a preheated 325 degree oven for 3 hours. It stays at a nice low simmer, and the meat isn’t boiled. It comes out firm and tender. Try it and let me know if you love it!