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!

Gallery

Recipe Summary

prep:
20 mins
cook:
2 hrs
additional:
5 days
total:
5 days
Servings:
15
Yield:
1 roast
Advertisement

Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

160 calories; protein 28.7g 57% DV; carbohydrates 2.6g 1% DV; fat 3.1g 5% DV; cholesterol 105.8mg 35% DV; sodium 2377.5mg 95% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2015
It's almost as good as pastrami you would buy at your local deli. As with most reviews on here I didn't do it exactly as it reads but only becuase I butchered my deer myself and didn't have a roast. What I did have was the correct amount of meat by weight for the curing process. This is actually the easiest thing I have ever made using venison and it tastes great. I took it to work and nobody could believe it was venison. I would highly recomend this. Read More
(3)
13 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/29/2015
It's almost as good as pastrami you would buy at your local deli. As with most reviews on here I didn't do it exactly as it reads but only becuase I butchered my deer myself and didn't have a roast. What I did have was the correct amount of meat by weight for the curing process. This is actually the easiest thing I have ever made using venison and it tastes great. I took it to work and nobody could believe it was venison. I would highly recomend this. Read More
(3)
Rating: 5 stars
12/03/2018
I will be adding this to the yearly venison go to dishes. I smoked mine for about 2 hours on the grill until 160. It was fantastic! Read More
(2)
Rating: 5 stars
12/17/2018
If you have a venison roast in the freezer…stop what you’re doing, go get it out of the freezer and try this recipe. It is fantastic! I do not like venison but this recipe had me shoving my husband out the door at dawn the first morning of deer season… we need more venison. Read More
(2)
Advertisement
Rating: 5 stars
12/05/2015
This was really easy and terrific. I made this version along with a version that gets smoked from a hunting themed website and this was nearly as good. If you don't have a smoker or don't want to smoke this recipe works just as well. I got rave reviews although one harsh critic said it was dry. Didn't bother me or my family all thought it was delicious. Read More
(2)
Rating: 5 stars
11/19/2015
Worth waiting for! No gaminess in the taste. I have every intention of making this again! Delicious! I have made at least a hundred of allrecipes meals and this was the first time I felt compelled to leave a review! Read More
(2)
Rating: 5 stars
02/14/2017
Excellent. Ordered the salt from Hoosier Hill Farm (Amazon). pink powder number 1. Used the quantity of salt specified on that package based on weight of venison roasts. (If i had used the amount called for in recipe based on Morton salt, it would have been too salty). I used two small venison roasts. I put these in frig after i boiled them. Finely chopped it, and served over mashed potatoes with au jus. Read More
(1)
Advertisement
Rating: 5 stars
09/01/2016
I followed this recipe to a T except I cooked it in my smoker. Turned out amazing!! Just make sure your roast is fully thawed or the cure may not fully penetrate to the centre. Read More
Rating: 5 stars
06/29/2020
Made it with a big rump roast! Family was impressed with the taste and how easy it was! Read More
Rating: 5 stars
02/25/2019
Great recipes! So substitutions! Read More