Corned Venison, Goose or Duck
2 quarts of water
1/2 cup canning salt
1/2 cup tender quick salt
3 tablespoons of sugar
2 tablespoons of pickling spices
1-2 whole garlic balbs,divided into individual cloves and pealed,but not chopped.
Mix above ingredients together and bring to a boil for about 5 minutes,then let cool. Place meat in cooled brine and refrigerate 5-7 days, turning occasionally. Pour off brine and rinse meat throughly. Place meat in a Dutch oven or crock-pot with a little water and simmer for 3-5 hours. These measures are for one venison roast or the breasts from 2 or 3 geese.
Submitted by Steven Halbert
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