Comments on: Corned Antelope, Anyone? http://honest-food.net/2009/03/26/corned-antelope-anyone/ Finding the Forgotten Feast Thu, 09 Feb 2012 14:39:28 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: joie http://honest-food.net/2009/03/26/corned-antelope-anyone/comment-page-1/#comment-18215 joie Wed, 01 Feb 2012 23:14:28 +0000 http://www.honest-food.net/?p=1697#comment-18215 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! 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 http://honest-food.net/2009/03/26/corned-antelope-anyone/comment-page-1/#comment-17996 smullaney Wed, 04 Jan 2012 19:31:53 +0000 http://www.honest-food.net/?p=1697#comment-17996 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! 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!

]]> By: Marc LaBeau http://honest-food.net/2009/03/26/corned-antelope-anyone/comment-page-1/#comment-17961 Marc LaBeau Sun, 01 Jan 2012 19:18:37 +0000 http://www.honest-food.net/?p=1697#comment-17961 Eating some corned Canada goose on New Years- we like it better than the venison. Started some prosciutto today too. Canada goose for the sweet and snow goose for the spicy. This site and your ideas are great Hank. Thanks, Marc Eating some corned Canada goose on New Years- we like it better than the venison. Started some prosciutto today too. Canada goose for the sweet and snow goose for the spicy. This site and your ideas are great Hank.
Thanks, Marc

]]> By: Going Wild « Live Every Week Like It's Shark Week http://honest-food.net/2009/03/26/corned-antelope-anyone/comment-page-1/#comment-17917 Going Wild « Live Every Week Like It's Shark Week Wed, 28 Dec 2011 05:48:28 +0000 http://www.honest-food.net/?p=1697#comment-17917 [...] lower quantities of live yeast in the final leaven.  My dream was “wild” reuben with corned venison from the doe my boyfriend shot this hunting season and homemade sauerkraut.  The sandwiches were [...] [...] lower quantities of live yeast in the final leaven.  My dream was “wild” reuben with corned venison from the doe my boyfriend shot this hunting season and homemade sauerkraut.  The sandwiches were [...]

]]> By: Marc LaBeau http://honest-food.net/2009/03/26/corned-antelope-anyone/comment-page-1/#comment-17878 Marc LaBeau Fri, 23 Dec 2011 19:28:21 +0000 http://www.honest-food.net/?p=1697#comment-17878 Corned a venison quadriceps and it was outstanding - great recipe! I was a little hesitant as I normally respond poorly to nitrates/nitrites found in processed meats, but no problem with this concentration. I guess the folks at Hormels and Oscar Mayers don't take any chances and load their meats up. Thanks again for sharing. Marc Corned a venison quadriceps and it was outstanding – great recipe! I was a little hesitant as I normally respond poorly to nitrates/nitrites found in processed meats, but no problem with this concentration. I guess the folks at Hormels and Oscar Mayers don’t take any chances and load their meats up. Thanks again for sharing.
Marc

]]> By: Dave http://honest-food.net/2009/03/26/corned-antelope-anyone/comment-page-1/#comment-17752 Dave Sat, 10 Dec 2011 19:55:00 +0000 http://www.honest-food.net/?p=1697#comment-17752 Just wondering what is the time suggestion for the elves to remove the salt. I'm currently in the process of corning seven golden eyes and gizzards but I left them in for a week for the gizzards to get good and done, and the breasts are pretty salty. Just need an idea on time frame of leaving it in the water. Thanks. By the way I corn everything (ducks, antelope, geese, venison, elk, and grouse, both sage and pine grouse) and then usually continue by making half the recipe into pastrami its always awesome. This is a first for the gizzards though wish me luck. Just wondering what is the time suggestion for the elves to remove the salt. I’m currently in the process of corning seven golden eyes and gizzards but I left them in for a week for the gizzards to get good and done, and the breasts are pretty salty. Just need an idea on time frame of leaving it in the water. Thanks. By the way I corn everything (ducks, antelope, geese, venison, elk, and grouse, both sage and pine grouse) and then usually continue by making half the recipe into pastrami its always awesome. This is a first for the gizzards though wish me luck.

]]> By: Bryan http://honest-food.net/2009/03/26/corned-antelope-anyone/comment-page-1/#comment-17544 Bryan Tue, 29 Nov 2011 02:54:24 +0000 http://www.honest-food.net/?p=1697#comment-17544 Hi, Tonight was the night, I had put together all the ingredients to corn the venison and started the process 3 days ago. However I knew I would not be able to wait to try it so I also made a one pound batch so it would go quickly. Tonight I took out the one pound and put it in plain water and added 2 tbs. of sugar and 1 tbs pickling spice. Simmered it for three hours took it out let it rest and carved it. All I can say is I have eaten corned beef from New York to California finding the best in Cleveland Ohio. Now I'm ready to go back to Cleveland for a throwdown. This recipe ROCKS I love it. Thank you very much. ---------- Bryan Hi, Tonight was the night, I had put together all the ingredients to corn the venison and started the process 3 days ago. However I knew I would not be able to wait to try it so I also made a one pound batch so it would go quickly. Tonight I took out the one pound and put it in plain water and added 2 tbs. of sugar and 1 tbs pickling spice. Simmered it for three hours took it out let it rest and carved it. All I can say is I have eaten corned beef from New York to California finding the best in Cleveland Ohio. Now I’m ready to go back to Cleveland for a throwdown. This recipe ROCKS I love it. Thank you very much. ———- Bryan

]]> By: Bryan http://honest-food.net/2009/03/26/corned-antelope-anyone/comment-page-1/#comment-17444 Bryan Sat, 26 Nov 2011 01:45:14 +0000 http://www.honest-food.net/?p=1697#comment-17444 Well I read this and was wonderfully suprised. I have not been able to find a recipe and directions for corning as well done as this. So I ordered from the supplier you recomend and was very happy with price and delivery time. Mixed it all up tonight and put it in the fridge ( Vinison roast ) will keep you posted. Thank you. Well I read this and was wonderfully suprised. I have not been able to find a recipe and directions for corning as well done as this. So I ordered from the supplier you recomend and was very happy with price and delivery time. Mixed it all up tonight and put it in the fridge ( Vinison roast ) will keep you posted. Thank you.

]]> By: Melissa http://honest-food.net/2009/03/26/corned-antelope-anyone/comment-page-1/#comment-16518 Melissa Tue, 02 Aug 2011 20:42:13 +0000 http://www.honest-food.net/?p=1697#comment-16518 When we hunted antelope with my brother in law we had coolers of ice with us to put the meet into. As soon as the animal was down we quartered it out and put it right on ice. We kept the coolers full of ice for a day before cutting and wrapping. By getting it cooled so quickly it was really good meat. Thanks for the recipe it will be awesome to try! When we hunted antelope with my brother in law we had coolers of ice with us to put the meet into. As soon as the animal was down we quartered it out and put it right on ice. We kept the coolers full of ice for a day before cutting and wrapping. By getting it cooled so quickly it was really good meat.

Thanks for the recipe it will be awesome to try!

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