Joey’s Corned Venison

Joey's Corned Venison

By Sportman's Table Chef Published: July 26, 2013

• Yield: 6 Servings
• Prep: 10 mins
• Cook: 40 mins
• Ready In: 1 hr 40 mins

Corned Venison: An Irish dish we should have more than just on St. Patty's Day!

Ingredients

• 1/4 head cabbage
• 6 medium potatoes peeled
• 3 onions quartered
• 8 carrots unpeeled
• 1 1/2 lb. venison roast
• 4 cups water
• salt amount to taste
• pepper amount to taste
• hot sauce optional

Instructions

1. Add all ingredients to a large pot or dutch oven. Cover with water and bring to a boil. Add salt and pepper to taste. Add a drop or two of your favorite hot sauce to spice it up if desired. Turn over occassionally. Simmer 30-45 min. or until potatoes are soft.
   

• Course: Entrée
• Skill Level: Easy