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High Mountain Seasoning’s Venison Corned Beef

Entered by Gary Howey

Former tournament angler, hunting and fishing guide. Inducted into the National Freshwater Fishing "Hall of Fame" in 2017. Active member of the Association of Great Lakes Outdoor Writers (AGLOW), Past Executive Director (AGLOW). Howey has been an outdoor communicator since 1980 with his award winning syndicated "Of the Outdoors" columns appearing in magazine, newspapers, and tabloids throughout he upper Midwest and nationally.

December 2, 2021

Have you tried making your own venison corned beef? It’s easy and delicious!



  1. Trim any fat or sliver skin off the venison roast. 
  2. Combine all ingredients, except the venison, in a large pot and bring to a boil. Remove from heat and allow to cool completely.
  3. Place venison in a non-metallic container and cover the venison with the cooled brine.
  4. Refrigerate 5-7 days. 
  5. Remove the venison from brine and rinse under cold water.
  6. Add the rinsed venison to a large pot and cover with cold water. 
  7. Bring to a boil, reduce heat and simmer 3-4 hours or until the venison is very tender.
  8. Let the venison corned beef rest for 15 minutes, slice and enjoy!

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