Feastive New England Boiled Venison Dinner
By Published: July 26, 2013
- Yield: 8 Servings
- Prep: 25 mins
- Cook: 2 hrs 45 mins
- Ready In: 6 hrs 20 mins
Wild foods enthusiasts will want to try various edible tubers in this recipe.
Ingredients
- 6 lbs. corned venison
- 1/2 lb. salt pork
- 1 large head of cabbage
- 4 medium potatoes
- 12 small onions golf ball size
- 4 large carrots
- 3 parsnips optional
- 3 medium turnip roots or rutabagas
- 8 beets
- ground black pepper amount to taste
- other spices amount to taste
Instructions
- Rinse the corned venison, fit it into a pot, and cover it with water. (If your venison was not spiced during the corning process, add 1 tbs. of pickling spice or a few cloves and 3 bay leaves). Dice the salt pork and add it to the pot. Bring to a boil, reduce heat, cover and simmer for 2 hours or until the venison is tender. Remove the venison and add all the vegetables except the cabbage and beets. They should be peeled and either diced or quartered. Bring vegetables to a boil, add salt and pepper to taste (not too much salt) cover, reduce heat, and simmer for 15 min. Cut the cabbage into 6 or 8 wedges; allow at least one wedge for each person. Bring to a new boil, reduce heat, cover, and simmer for 15 min. Return venison to the pot and simmer for about 10 min. Serve immediately with the venison in the center of a large platter surrounded by the boiled vegetables. Add do not forget the boiled and sliced beets. They add color as well as flavor. Canned beets will do. Serve with plenty of good, hot bread.
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