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Venison Pastrami

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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5 d 4 h 20 m servings 160 cals
Original recipe yields 15 servings (1 roast)

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  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: 160 calories; 3.1 g fat; 2.6 g carbohydrates; 28.7 g protein; 106 mg cholesterol; 2377 mg sodium. Full nutrition

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Read all reviews 5
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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...

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 comp...

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 r...

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 ...

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.