Wild Recreation Recipe: The Finest Corned Venison Reuben


I do know fairly just a few hunters who’ve all the time wished to attempt corning venison round St. Patrick’s Day. However the course of, to them, appears sophisticated. In case you are a kind of of us, I promise corning is among the best methods to arrange venison. For those who can trim silver pores and skin and add substances to a pot, you can also make corned venison.

Please be aware although: A venison roast will take at the very least every week to treatment. So in the event you’re studying this and pondering of serving venison for St. Patrick’s Day, you would possibly must get cracking ASAP.

The Reuben beneath relies on one made well-known by The Elk Public House in Spokane, Washington, the place I used to cook dinner. It’s doubtless one of the best Reuben I’ve ever eaten. The TV present Diners, Drive-Ins, and Dives even covered the sandwich a number of years in the past, and through my time on the restaurant, I all the time knew when a rerun had aired as a result of we might get slammed with Reuben orders.

Recipe: How to Make a St. Patrick’s Day Reuben With Corned Venison 
Utilizing a meat slicer to chop up your venison takes this sandwich to a different degree. Jack Hennessey

Some steps on this recipe name for particular tools, but it surely’s not completely obligatory. For instance, you’ll be able to sous vide cook the roast as soon as it’s cured, however you don’t must. Nonetheless, if you would like constantly sliced venison, you do want a slicer. Sure, you’ll be able to slice the venison with a knife, however you’ll doubtless find yourself with thicker slices.

This recipe additionally requires an Irish purple ale. I wish to cook dinner with (and tilt again whereas doing so) Walnut River’s Warbeard, however I consider it’s solely obtainable in Kansas, Missouri, and Wyoming. For those who’re not in any of these states, seize a Smithwicks or one thing related.

Lastly, you don’t have to show your corned venison right into a sandwich in the event you don’t wish to. For those who simply wish to corn and cook dinner your venison roast and eat it like that, go proper forward.

Elements

For the corned venison

  • 3- to 5-pound venison roast, thawed (high spherical roast works nice)
  • 1/2 gallon water
  • 1/2 cup kosher salt
  • 1/3 cup sugar
  • 1 tablespoon Instacure No. 1 (sodium nitrite)
  • 1 tablespoon entire black peppercorns
  • 1 tablespoon coriander seeds
  • 6 bay leaves
  • 1 tablespoon mustard seeds
  • 1 tablespoon dried thyme
  • 1 teaspoon caraway seeds
  • 12 to 24 ounces (maybe extra) of a purple Irish ale

For the arduous cider kraut

  • 1 massive head of inexperienced cabbage, thinly sliced
  • Minimal 24 ounces arduous cider
  • 1 cup malt vinegar
  • 1 tablespoon freshly cracked black pepper
  • 1 teaspoon kosher salt

For the Thousand Island dressing

  • 1 cup mayo
  • 6 tablespoon ketchup
  • 6 tablespoons of chopped candy gherkins 
  • 1/8 teaspoon kosher salt

For the bread and cheese

  • Ideally thick-cut darkish rye (high quality stuff from the bakery)
  • High quality thick-cut Swiss cheese

Makes 4 Sandwiches

Instructions

In a big pot, add all of the corned venison substances aside from the Irish purple ale and the roast itself. Carry to a low simmer and stir till all of the sugar, salt, and Insta Remedy are dissolved. Add the pot to the fridge and permit to chill. Because it cools, trim off any silver pores and skin, fats, or fascia from the venison roast. As soon as the brine is cool within the fridge, add the venison roast to it and treatment for 7 to 10 days.

Venison roast in a bowl with corning solution.
Corning venison is fairly simple, but it surely takes a few week to completely treatment. Jack Hennessey

As soon as venison has cured, place the roast in a big pot and canopy with Irish purple ale and simmer (at round 205 levels Fahrenheit) for 4 to five hours, till the roast is tender, or you’ll be able to seal the roast  (utilizing a chamber vac) with somewhat little bit of beer and sous vide for 12 to 14 hours at 165 levels F.

As soon as the roast is cooked, take away it and pat dry. Preserve leftover liquids from the pot or sous vide bag in a bowl within the fridge to make use of when assembling the sandwiches.

Reverse sear the corned roast in a skillet or on a grill over excessive warmth to caramelize the outside. Then place the seared venison roast again within the fridge to chill. (A chilly, or principally cool venison roast is less complicated to slice.) 

To make the arduous cider kraut, reduce the pinnacle of inexperienced cabbage in half and reduce out the stem. Thinly slice the cabbage and add to a big pot together with the remainder of the substances. Ideally, you need the sliced cabbage principally coated, however the cabbage will cook dinner down, so that you won’t must crack open the third arduous cider. Warmth the pot on medium-low and stir sometimes. Flip warmth to low as soon as the cabbage is softened and coated with arduous cider.

For the Thousand Island dressing, blast a handful of candy gherkins in a meals processor (or you’ll be able to finely cube them). Then combine all the sauces in a bowl with the gherkins, and put aside till able to serve.

Venison reuben ingredients frying in a pan.
Fry the venison, cheese, and kraut in a skillet earlier than assembling your sandwich. Jack Hennessey

As soon as the venison roast has cooled, reduce in half towards the grain (perpendicular to muscle striations) and slice to roughly 1/8-inch thickness. Warmth up 5 to six ounces (maybe extra if you would like a beefy sandwich) of sliced corned venison in a skillet. Add a little bit of juices leftover from cooking the roast. Then add an ample serving to of Exhausting Cider Kraut and high with sufficient Swiss cheese to cowl the venison and kraut. Prepare dinner on low, coated if essential to soften the cheese.

Learn Subsequent: 5 Recipes for St. Patrick’s Day Featuring Wild Game (and Beer!)

Whereas your sandwich substances are frying, toast each side of two slices of darkish rye below an oven broiler, then lacquer on the selfmade Thousand Island to every piece. Use a spatula so as to add the venison, kraut, and cheese to the bread, and reduce in half to serve. 





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