Never tried this before ....until now.....absolutely fabulous.

Corned Venison:If you like corned beef, wait till you taste this. You can use any cut of meat but this is especially good for making the less tender cuts deliciously tender. Combine the following ingredients in a large bowl:
2 quarts of spring or distilled water One half cup of canning or pickling salt One half cup of tenderizing salt (e.g., Mortens) 3 tblsp sugar 2 tblsp mixed pickling spices (most grocery stores stock this). 2 bay leaves 8 whole black peppercorns 1-2 cloves of garlic, minced Dissolve the ingredients in a bowl and bring to a boil for 2 minutes, then cool. Submerse the meat and marinate for 7 - 10 days in the refrigerator (larger cuts of meat take longer to corn; you might want to inject the brine mix into the center area of the meat with a meat pump or syringe). Drain off the corning solution and wash with fresh water. Cover the meat with water and boil for 15 minutes, then turn down the heat and simmer for 4 hours. Serve hot or cold with your favorite garnishings. It doesn't get any better than this