Here's a basic corned venison recipe. I pretty much started with this and sometimes add a few other seasonings depending on what I had around.

Corned Venison

1 quart + 3 quarts water
1 cup sugar-based curing mixture (such as Morton® Tender Quick®)
1/2 cup canning salt
1 cup brown sugar
1/4 cup pickling spice
1/3 cup chopped garlic

5 pounds trimmed and cut venison

Trim fat and silver skin from venison and slice it into slabs that are one inch thick or less.

Bring 1 quart of water to a boil in a saucepan over high heat. Stir in the curing mixture, brown sugar, pickling spice, and garlic; stir until dissolved then remove from the heat. Add 3 quarts of cold water, stir the spice mixture and allow to cool completely.

Add the boneless venison and then transfer the whole mixtures into a larger non-reactive container or several freezer bags, cover and refrigerate.

Leave the venison in the refrigerator to brine for 5 days, turning the meat over to mix and redistribute the brine every day.

After 5 days, drain and rinse the meat well (discarding the liquid), place into a large pot, and cover with clean water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and allow to rest for 30 minutes before slicing.

Holy Moley that looks good....

Osky

Here's my Roasted Red Pepper Soup ...

Roasted Red Pepper Soup

2 tablespoons butter
4 red bell peppers, charred, seeded and chopped
1 large onion, chopped
8 cloves garlic, chopped
3 cups chicken broth
1/2 cup crushed tomatoes
1/2 cup heavy cream
1/4 teaspoon smoked paprika
Salt & ground black pepper to taste

To char the red bell peppers, set them on an open flame, turning them occasionally with metal tongs until they are completely black on all sides. Set them in a bowl and cover tightly to allow smoke flavor to penetrate them as they cool.

After the peppers cool, scrape the black layer off their surface with a knife or damp towel. (This is really easy and less messy under a small stream of running water in the sink.) Remove the seeds and chop the bell peppers.

Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and sauté for 5 to 10 minutes, or until everything is tender.

Add in the chicken broth, crushed tomatoes and paprika, stirring well. Reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.

Return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the salt and ground black pepper and allow to heat through, about 5 to 10 minutes.

This is great served with homemade croutons with Parmesan or Asiago cheese!
Enjoy!

Here's a photo with more of that silverware showing, Trapper7. Just everyday stuff.

I wish I had as many patterns of silverware as I have of dishes and glasses! The problem is, I love them all and can't make up my mind!

Love that setup, Chickie !

I know what you mean.

So many great designs.

Ive had that problem bad with chooks and horses....so many lovely kinds and colours- you want two of everything !

Hey, Sharon! Not just two of everything! Dozens! I guess that could be a problem with horses! Yipes! They take more space than wine glasses and silverware! Yep, all of our stoneware patterns are different. Our everyday glasses are all different. Our crystal wine glasses and champagne flutes are all different patterns - the one thing that ties them together is they each have some sort of gold on them. When you come here, you choose your own glass and no one else will have the same pattern, so it's easy to keep track of whose glass is whose. I think I have at least 25 patterns of crystal here!

You should see my towels!!!

Sheesh Patrice how are you going to wear out any towels so Zim has towels in the fur shed for wiping down furs and his hands......dont tell me he has 25 patterns of towels ..........either.....

Tonight, Rhonda's baked potato soup with a sprinkling of cayenne on top of mine. Comfort food at its best.

Love me some soup.....looks good !

Sirloin roast with potatoes , carrots , onion and celery.

Hey RdFx! Every towel looks different, but we still wear them out just the same and they go to the rag bin where we both use them for trapping and everything else!

Paul, your Rhonda sure has some warm and wonderful looking dishes there! Pot pies ... baked potato soup ... you guys are all set for these winter suppers! Thanks for the photos!

There's a classic, Gutthooked! Sounds great!

Back up with the recipes for CoonsBane, Bowhunter, Coolbrze and Sullivan K! (See above.)

Thanks!