If you like corned beef you will love corned venison.  I use the round muscle in the thigh of the deer for this.  My old, retired butcher friend still has a useful array of butcher’s equipment.  Whenever he is getting ready to do a batch of corned beef, I take around a few venison cuts.  He both injects and soaks the meat in a brine mixture.

One of my favourite meals is boiled corned meat with steamed potatoes, carrots, cabbage and both white and mustard sauce.  However, there are other great options, like this piece we just cooked and enjoyed with old friends.  The cold venison was sliced thinly and made into sandwiches with plenty of butter and home-made zucchini pickles; a variation on the ploughman’s lunch, especially when washed down with Guinness and followed by a nip of fine scotch.  Definitely a retired gentleman’s lunch.


1 piece corned venison

1 carrot (no need to peel)

1 onion peeled and cut in quarters

a pinch of whole cloves

1 tablespoon brown vinegar

1 tablespoon brown sugar


Rinse corned meat under the tap, then place in large pot of cold water, along with carrot, onion, cloves, vinegar and sugar.

Bring to boil, then continue to simmer for up to 6 hours, topping up with boiling water throughout the cooking session. Always keep meat covered with boiling water.

The corned meat is cooked when a fork comes out easily when tested by prodding.

The meat can be left in the water to cool or removed to a plate. Cover and keep warm

Corned beef can be served hot with boiled vegetables, white and mustard sauces or cold next day with salad or on sandwiches with pickles.


Boiled potatoes in their jackets (these can even be done in the corned beef water), pumpkin (whole or mashed), shredded cabbage cooked with a little butter and lots of cracked pepper.

White sauce:

Cut 2 – 3 white onions very finely. Cover with water and boil till tender.  Drain, then add a combination of milk and a little flour all shaken together.  Stir constantly till the mixture boils, adding more milk/flour till required consistency.  Add a knob of butter to the mixture if you like.  Finally add chopped fresh parsley. Season to taste.

Mustard Dip:

This is an accompaniment to the white sauce.


2 tablespoons sugar, 1½ tablespoons dry mustard, 2 tablespoons cream, ¼ cup white vinegar, 1 egg, salt.


Beat all ingredients together and cook in a saucepan until thick.  Add more cream if desired.  The sauce gets thicker as it cools.


A Ploughman’s Lunch platter