Venison Brine Recipe: Corned Venison in the Instant Pot

This corned venison recipe is a fantastic way to transform a cut of venison into something that tastes just like corned beef—without using sodium nitrate. This recipe relies on a simple, natural brine solution to infuse wild venison with those classic corned beef flavors, making it a great way to prepare deer meat for St. Patrick’s Day or anytime you’re craving a hearty, flavorful meal.

The best way to get that signature taste is through a good brine. A wet brine made with kosher salt, black pepper, bay leaves, and a carefully chosen spice mixture penetrates the lean meat, making it tender and flavorful. Using a large stainless steel pot or a 2-gallon container, you’ll soak a venison roast—such as a boneless venison loin, deer backstraps, or another cut of venison—in the venison brine for several days. This process not only enhances the taste but also helps break down any toughness, resulting in a tender and delicious final dish. For best results, remove any silver skin before brining to ensure a smooth texture. I personally don’t bother removing the silver skin, because I find that the brine and the Instant Pot break it down quite a bit, but some people prefer to remove it.

Unlike traditional corned beef, this corned venison won’t have that characteristic pink color since we’re skipping the sodium nitrate. However, the flavor is all there, making this one of the best things you can do with wild game meat. The easiest way to cook it is in the Instant Pot. This method cooks the meat to the perfect tenderness, in about an hour. Or, simmer the brined roast in several cups of water in a large pot over medium-high heat until it’s fork-tender. Then, let it rest on a wire rack before slicing. 

One of the main reasons people love this recipe is its versatility. Enjoy the sliced corned venison on a cooking tray alongside the usual cabbage and potatoes, or use it to make a hash with eggs and potatoes, or whip up some incredible Reuben sandwiches. The rich, salty flavors make it a perfect addition to your meal rotation, and since it’s made with simple ingredients, you can feel good about serving it.

This corned venison roast is a great way to make the most of your wild venison while sticking to natural ingredients. The basic brine does all the work, turning deer roast into a flavorful, tender dish that rivals its beef counterpart. So, grab a large pot, mix up your venison brine, and get ready to enjoy a delicious homemade version of this classic favorite.

Equipment:

• Large pot
• 2-gallon container with lid
• Wire rack, heavy bowl, or plate
• Instant Pot

Brine Ingredients:

• 1 gallon water
• 1 1/2 cups kosher salt
• 1/2 cup sugar
• 3 bay leaves
• 1 tablespoon peppercorns
• 1 tablespoon coriander seeds
• 1 teaspoon mustard seeds
• 1 teaspoon ground ginger

Additional Ingredients:

• 1 small boneless venison roast, thawed, about 3 pounds
• 1/2 head of green cabbage
• 4 potatoes, peeled and sliced into large 2 inch chunks

Brining Instructions:

1. Add water, salt, sugar, and spices to the large pot. 
2. Heat to a low boil and stir until salt is dissolved.
3. Remove from heat and let cool completely.
4. If desired, remove the tough silver skin from the venison roast. I don’t bother with this step, but some people prefer it. I find the brine and the Instant Pot help eliminate most of the toughness.
5. Add venison roast and brine to a 2-gallon container with lid. You can use the same large pot if it will fit.

6. Use a wire rack, heavy bowl, or plate to weigh down the venison so that it will stay completely submerged in the brine. I find that using a large cereal bowl wedged between the venison and the lid works well. You don’t want the venison to float above the surface level.

7. Cover and refrigerate for 4 days.

Cooking Instructions:

1. Remove venison from brine
2. Rinse venison with fresh water
3. Add venison to Instant Pot
4. Add enough fresh water to cover venison
5. Cook on high pressure for 60 minutes. Allow pressure to naturally release.
6. Remove venison (leave the cooking water in the pot) and place on a wire cooling rack. Cover loosely with foil.
7. Add sliced cabbage and potatoes to the Instant Pot. Cook at high pressure for 6 minutes.
8. Slice the venison against the grain.
9. When the Instant Pot is finished, do a quick release.
10. Open the lid and remove the cabbage and potatoes onto a platter with a slotted spoon. 
11. Enjoy! Leftovers can be refrigerated and eaten within 2-3 days. Leftover corned beef makes delicious Reuben sandwiches.

Venison Brine Recipe: Corned Venison in the Instant Pot

This corned venison tastes just like corned beef and uses simple ingredients. It's a great way to prepare deer meat for St. Patrick’s Day.

Print Recipe Pin Recipe

Prep Time 4 days d

Cook Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 6

Equipment

• large pot
• 2-gallon container with lid
• wire rack, heavy bowl, or plate
• Instant Pot

Ingredients

  

• Brine Ingredients
• 1 gallon water
• 1 1/2 cups kosher salt
• 1/2 cup sugar
• 3 bay leaves
• 1 tablespoon peppercorns
• 1 tablespoon coriander seeds
• 1 teaspoon mustard seeds
• 1 teaspoon ground ginger
• Additional Ingredients:
• 1 small boneless venison roast thawed, about 3 pounds
• Fresh water
• 1/2 head of green cabbage
• 4 potatoes peeled and sliced into large 2 inch chunks

Instructions

 

Brining Instructions:

• Add water, salt, sugar, and spices to the large pot.
• Heat to a low boil and stir until salt is dissolved.
• Remove from heat and let cool completely.
• If desired, remove the tough silver skin from the venison roast. I don’t bother with this step, but some people prefer it. I find the Instant Pot helps eliminate most of the toughness.
• Add venison roast and brine to a 2-gallon container with lid. You can use the same large pot if it will fit.
• Use a wire rack, heavy bowl, or plate to weigh down the venison so that it will stay completely submerged in the brine. I find that using a large cereal bowl wedged between the venison and the lid works well. You don’t want the venison to float above the surface level.
• Cover and refrigerate for 4 days.

Cooking Instructions:

• Remove venison from brine
• Rinse venison with fresh water
• Add venison to Instant Pot
• Add enough fresh water to cover venison
• Cook on high pressure for 60 minutes. Allow pressure to naturally release.
• Remove venison (leave the cooking water in the pot) and place on a wire cooling rack. Cover loosely with foil.
• Add sliced cabbage and potatoes to the Instant Pot. Cook at high pressure for 6 minutes.
• Slice the venison against the grain.
• When the Instant Pot is finished, do a quick release.
• Open the lid and remove the cabbage and potatoes onto a platter with a slotted spoon.
• Enjoy! Leftovers can be refrigerated and eaten within 2-3 days. Leftover corned beef makes delicious Reuben sandwiches.

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