Corned Venison Reuben


12 pounds  Venison Denver Leg
12 cups  Water
3 12 oz.  Bottles Lager Beer
3 cups  Kosher salt
2 cups  Brown Sugar -- Packed
3 Tablespoons  Prague Powder #1
1 cup  Pickling Spice
32 ounces  Stout Beer
8 each  Bay Leaves
2 Tablespoons  Whole Coriander
8 each  Whole Allspice
4 each  Chile de arbol -- Broken in half


  1. Combine the water, lager, Kosher salt, brown sugar, and pickling spice in a pot.  Simmer until the salt and sugar are dissolved.  Remove from heat and stir in the instacure.
  2. Chill cure to 40 degrees.
  3. With a paring knife tip pierce the Venison all over.   Place the meat in a containerand submerge it with the brine, placing a heavy plate over it to keep it covered in the brine.
  4. Label, date and return to cooler, for 4 days.  Remove meat from cambro, stir the brine and put the meat back as before, for another 4 days.
  5. Rinse the Venison under cold water.
  6. In a pot put the Stout, bay leaves, and brisket.  Cover with water.  In a sachet bag put the coriander, allspice and arbol chile.  Add sachet bag to the pot and bring to a boil.
  7. Cover, turn down to a simmer and cook for 21/2 to 3  hours or until tender.
  8. Remove venison from pot, strain the cooking liquid and save.
  9. Chill both until 40 degrees.

Reuben Ingredients/Directions

2 slices  seeded  Rye bread
8 ounces  Sliced Corned Venison -- sliced thin
2 each  tilsit or swiss cheese -- slices
1 ounce  sauerkraut -- slices
2 tablespoons  Sherry Scallion Sauce

Butter rye bread and place on griddle, Spread Grain Mustard on bread, place cheese on each piece of bread.  Place sauerkraut on one side, spoon sherry scallion sauce over Sauerkraut. Griddle Corned Venison place on other side then close,  cut on bias.