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“Corned Axis Venison”

Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Servings: 8 -10 servings


  • 4 quarts water
  • 2 cups kosher salt
  • ¼ cup sugar
  • ½ teaspoon black peppercorns cracked
  • ½ teaspoon mustard seed cracked
  • ½ teaspoon coriander seed cracked
  • 1 bay leaf
  • 2 whole cloves
  • 4 allspice berries
  • 2 cloves garlic crushed
  • 5 pounds elk brisket
  • 2 onions sliced


  • In a large non-reactive pot, heat 1 cup of water, salt, sugar, and spices and whisk together until the salt and sugar have dissolved.
  • Turn off the heat and add the remaining water. Place the brisket in a large plastic brine bag. If using a bowl, weigh down the meat with a plate so that it is completely submerged.
  • Place in the refrigerator to brine for 3 weeks.
  • After 3 weeks remove the brisket from the brine and rinse well. Discard the brine. The elk is now corned and ready to be cooked.
  • Place in a large pot and barely cover with water. Add the onions and bring to a boil, then reduce heat to medium, cover pot, and simmer for 2 ½ hours, or until meat is tender. To serve, slice the meat across the grain. Serve with homemade sauerkraut and homemade mustard.