Albert Wutsch, chef, author, producer and department chairperson is no stranger to the outdoors. He combines his mastery of cooking with his passion for the outdoors to create exquisite meals, as well as teaching others the beauty of game cookery.
Directions: Corn Venison for 24 hours. After brined/corned either cook venison as one piece or cut into cubes like stew. Place in pressure cooker or roasting pan. Add diced vegetables, Combine all spice in blend and add to meat and vegetables. Add stock, cover and cook for one hour in pressure cooker or 2 hours covered in oven.
Brine for Corning (2 lbs venison) 1 qt water 4 oz Morton Tender Quick 1 oz-2 T Sugar ½ tsp Granulated Garlic ½ tsp Onion Powder 1 Tbs Pickling spice
Directions: Combine all ingredients, bring to boil to dissolve, let set for 1-2 hours to cool. Strain 3-4 oz of brine, inject 3-4 oz into meat (optional) Marinate/brine meat in liquid for minimum of 24 hours.
Be sure to try this recipe for yourself and let us know how it turned out at @NRABlog or in the comments below!