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Popular Recipes Venison Pastrami

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Venison Pastrami

"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!"

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
  • 1/2 teaspoon garlic powder
  • 5 pounds venison rump roast

Instructions :

Prep : 20M Cook : 15M Ready in : P5D
  • 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.
  • 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.
  • Preheat oven to 250 degrees F (120 degrees C).
  • Season roast with additional black pepper and brown sugar, and place in a roasting pan.
  • Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.

Notes :

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