Corned Venison

Directions

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   1.
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   In a large non-reactive pot over medium heat, heat and whisk together 1 cup of water, salt, sugar, garlic and all of the spices until the salt and sugar have dissolved.
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   2.
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   Turn off the heat and add the remaining water.
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   Place the brisket in a large plastic brine bag.
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   If using a bowl, weigh down the meat with a plate so that it is submerged completely.
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   Pour the marinade over the brisket and seal the bag (or cover the bowl tightly).
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   3.
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   Refrigerate for 3 weeks.
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    4.
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    After 3 weeks remove the brisket from the brine and rinse well.
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    Discard the brine.
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    The elk is now corned and ready to be cooked.
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    5.
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    Place in a large pot and barely cover with water.
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    Add the onions and bring to a boil, then reduce heat to medium, cover pot, and simmer for 2 1/2 hours, or until meat is tender.
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    To serve, slice the meat across the grain.
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    Serve with homemade sauerkraut and homemade mustard.
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    Serves 8 to 10