St. Patrick’s Day Corned Venison & Cabbage

Ingredients

• 4 cups water
• 2 cups Diamond Crystal kosher salt (in the red box)
• ½ cup light brown sugar
• 1 tablespoon pink salt
• 1 cinnamon stick
• 1 big pinch yellow mustard seeds
• 1 big pinch of black peppercorns
• 1 big pinch of whole allspice berries
• 1 big pinch of whole juniper berries
• ½ teaspoon ground ginger
• 3 pounds ice
• A large venison roast from the hind quarters
• A big pinch of black pepper
• A pinch of ground allspice
• 2 bay leaves
• 4 carrots, peeled and chopped
• 2 onions, peeled and chopped
• 2 celery stalks, chopped
• 1 green or savoy cabbage, quartered