While out scouting with John Eberhart, he mentioned his favorite venison recipe and passed it along to us - enjoy!


For 4 to 7 pounds (chunks) of venison:

  • 10 cups water
  • 58 cup Kosher salt
  • 12 oz. Tenderquick
  • 1 cup brown sugar
  • 2 tbs. mustard seed
  • 3 tbs. pickling spices (McCormick)
  • 3 crushed garlic cloves


  1. Bring all the above (not the meat) to a boil while stirring, then let cool and refrigerate.
  2. Once cold add the meat and place all in a 1 or 1 12 gallon Zip Loc bag.
  3. Lay bag in a pan and refrigerate.
  4. Turn bag over once a day for 7 days
  5. Remove, rinse, cover in fresh water and cook until tender.
  6. Once desired tenderness is reached add cabbage or other veggies if desired and cook another 20 minutes (longer for potatoes).
  7. Crock pot works well for cooking.