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Venison Pastrami Recipe

Recipe by: Brandons treats

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook2 h
  • Ready In5 d 4 h 20 m
  • 1Whisk 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.
  • 2Remove 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.
  • 3Preheat oven to 250 degrees F (120 degrees C).
  • 4Season roast with additional black pepper and brown sugar, and place in a roasting pan.
  • 5Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.
Ingredients
  • 15 servings
  • 160 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    160
    8%
  • Fat:
    3.1
    5%
  • Carbs:
    2.6
    < 1%
  • Protein:
    28.7
    57%
  • Cholesterol:
    106
    35%

Based on a 2,000 calorie diet

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