Venison Pastrami recipe

All Recipes Meat and Poultry Recipes Game Meats Venison

Ingredients

5 tablespoons sugar-based curing mixture (such as Morton® Quick Cure®)
2 tablespoons brown sugar, or as needed
1 tablespoon coarsely ground black pepper, or as needed
1 tablespoon paprika
1 tablespoon crushed bay leaf
1 teaspoon ground allspice
½ teaspoon garlic powder
5 pounds venison rump roast

Nutrition Info

159.6 calories
carbohydrate: 2.6 g
cholesterol: 105.8 mg
fat: 3.1 g
fiber: 0.4 g
protein: 28.7 g
saturatedFat: 1.2 g
servingSize: -
sodium: 2377.5 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl, refrigerate for 5 days.

  2. Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain.

  3. Preheat oven to 250 degrees F (120 degrees C).

  4. Season roast with additional black pepper and brown sugar, and place in a roasting pan.

  5. Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.

Recipe Yield

1 roast

Recipe Note

Think venison has to taste like deer? Not with this recipe. Give it a try and you will make it time and time again - it tastes just like pastrami. Your friends will beg you to make this for them all the time!

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