My corned venison recipe for St. Patrick’s Day!

Every year, I make our own corned beef by marinading the venison in a brine for 6-10 days, turning the pieces over every so often.  Our guests swear it’s corned beef not corned venison.  For the recipe, go to:  http://www.geniuskitchen.com/recipe/corned-beef-brisket-from-scratch-115220

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Came out great!

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