Anyone ever had corned venison?

No, I've only eaten *roasted* venison once in my life...why do you ask? Do you want a recipe? I'm sure I read one in a book devoted entirely to *salt*, which is what "corned meat" is all about...

There's a link, below, with a lot of info from a hunter (who doesn't eat much beef...)

I haven't had corned venison and I think it might be a bit on the dry side, since venison is quite lean. Obviously, corned venison would also be a lot healthier than that fatty corned briske that I so love. There are many recipes online for corned venison and here are links to a few of them,

http://georgiapellegrini.com/2011/03/06/recipes/co... -

http://greatvenisoncooking.com/corned-venison-reci...

http://www.thekitchenwitchblog.com/ / 2012 / 03 / 07 / corned-venison-or-beef-b / -

Edit: That pink salt (sodium nitrate) is what gives the meat that pink or reddish color. If you don't mind your corned venison or beef looking like regular cooked meat, leave it out.

Venison has a gluey, gamey taste compared to domestic beef so I would think that the corned version would lessen the gluiness.