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!


Recipes · Meat and Poultry · Game Meats · Venison


Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 5 days 4 hrs 20 mins
Additional Time: 5 days 2 hrs
Servings: 15
Yield: 1 roast

Ingredients

Ingredients List

  • 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


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.


Nutrition Facts (per serving)

Nutrition Facts
160 Calories
3g Fat
3g Carbs
29g Protein


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