Add Some Heat
Remove your roast from the brine and rinse it thoroughly with cool water. Discard the brine. Next, place the roast in a pot large enough to keep the roast covered with 2 inch of water.
Next, heat the water to a boil, then reduce the heat to a gentle simmer for another 3 hours or until fork tender.
Congratulations, at this point your corned venison is ready to slice and eat. Enjoy!