Corned Venison Roast

Heat the saucepan over high heat, causing the water to rapidly increase in temperature until it reaches its boiling point. Introduce the curing mixture, brown sugar, pickling spice, and garlic powder into the saucepan, stirring until these ingredients are fully incorporated and dissolved. Once the mixture is smooth, remove the saucepan from the heat source.

Next, pour 6 cups of cold water into a large container with a capacity of 2 gallons. Combine the spice mixture with this water, stirring until it is evenly distributed.

Add the boneless venison to the brine mixture in the container, covering it with a lid. Refrigerate the venison at this temperature for 5 days, turning the meat over every day to ensure even distribution of flavors.

Allow the venison to remain in the refrigerator for 5 days, turning it over once a day. This prolonged exposure to the brine will infuse the meat with its flavors.

After 5 days, remove the venison from the refrigerator and rinse it thoroughly with cold water to remove excess brine.

Place the venison in a large pot, covering it with an abundance of water. Bring this mixture to a boil, then reduce the heat to a lower setting and cover the pot with a lid. Simmer the venison for 4 hours, allowing it to absorb all the flavors.

Remove the venison from the pot and permit it to rest for 30 minutes before slicing. This brief period of repose will allow the meat to regain its strength and make it easier to slice.