Braised corned venison with cabbage is sure to be a favorite meal for your family.

Beer Braised Corned Venison

The Sirloin Tip is a great choice for corning your venison - the size is perfect for a family meal or making sandwich meat slices. 

Course Main Course
Cuisine American
Keyword Braised, Corned Venison
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4
Calories 1 kcal


  • the venison roast you just corned
  • 2 onions chopped
  • a head of garlic chopped (5-6 cloves)
  • 2 tablespoons of pickling spice
  • 1 tablespoon of caraway seeds
  • 1 cup of venison stockĀ or beef stock/broth
  • 2 bottles of a decent beer. I usually use an amber of some type - not too heavy not too light


  1. Put the onions, garlic, and spices in the dutch oven. If you will add vegetables later, use a spice bag, otherwise you will be getting a lot of flavor bursts later.

  2. Add the roast.

  3. Add the liquids. I like the roast to be at least half submerged, but am usually somewhere between half to three quarters covered, so add more liquids if you have a big roast.

  4. Throw it in the oven at 250 for about 6 hours. Flip it once or twice during that timeframe.

  5. If you want a standard corned beef meal, throw your vegetables of choice (cabbage, carrots, potatoes, etc) in for the last hour or so. For a twist, leave the potatoes out - and instead mash them. Having the corned venison, cabbage, and carrots on a bed of mashed potatoes is our preferred route - the mashed potatoes add a creaminess to the mix and a nice balance to the saltiness of the roast.
  6. If you want it for sandwiches, put the whole dutch oven in the fridge overnight (roast is still in the liquids). Pull it out the next day and slice it up, and hide it, because it goes quick when people find it!