When Lewis and Clark set out on their Corps of Discovery they struggled to find fresh meat, especially during the coldest winter months. The meat they obtained came from hunting and fishing, through trade, or through the kindness of American Indians. The Corps ate everything from dog, to whale, to horse, and because fresh meat spoils after a few days without refrigeration, what they could find needed to be preserved. Corning was one way to do it. This consisted of meat laid in a salt brine for several weeks, which allowed it to be stored for much longer.
This St. Patty’s day, I figure a little twist on the traditional is in order… Corned Venison to be exact. In this case I used Axis Venison, which is a beautiful red and slightly sweet.
It takes 3 weeks to truly brine this meat… but since St. Patty’s day is a bit sooner than that, I give you permission to shorten that time frame if you want to try this.
After it brines and is ready to cook, slice some onions!
Add them to the pot and cook for quite a while until the meat is tender to the bone and shreds a bit.
Give this a try sometime! Happy St. Patrick’s Day and a big kiss for all you Irish.
Here are some other fab St. Patrick’s Day treats from across the web:
“Corned Axis Venison”