Corned Caribou


This is a fabulous recipe...I put the meat in large Baggies in a big pan and keep turning. I make 3 or 4 at a time and share with friends.

Corned Moose/Caribou/Reindeer/Venison Use Brisket, flank or other tough cuts of meat from moose, caribou, reindeer, or venison.




2-3 lbs brisket (or whatever) around 1 inch thick

1/2 gallon distilled water

1/2 cup kosher salt

1/2 cup tenderizing salt

4 tablespoons sugar

3 bay leaves

2 tablespoon pickling spices

1 teaspoon fresh ground black pepper

3 cloves fresh garlic, chopped fine


Roll meat and tie up with string. Set aside in refrigerator. Boil remaining ingredients together for 3 to 5 minutes. Cool completely and pour over meat. Make sure meat is covered.

Cover with plastic wrap and refrigerate for 5 days...(no less) Cook as you would corned beef...slowly simmering for 3 hours.


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