First run at corned venison using @huntgathercook 's brine recipe on a whitetail sirloin roast. Four day brine, but I opted for a 48-hour sous vide at 140°F. Beautiful flavor and color, super tender, and the perfect excuse for a couple obscenely large Reuben-esque sandwiches.
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#kitchenexperiments #venison #whitetail #saskatchewan #sk
