Venison Pastrami

5.0
(15)

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!

close up view of sliced Venison Pastrami on a baking sheet with tongs
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Prep Time:
20 mins
Cook Time:
2 hrs
Additional Time:
5 days 2 hrs
Total Time:
5 days 4 hrs 20 mins
Servings:
15
Yield:
1 roast

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

  • 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)

160 Calories
3g Fat
3g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 160
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 6%
Cholesterol 106mg 35%
Sodium 2378mg 103%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 29g
Vitamin C 1mg 3%
Calcium 14mg 1%
Iron 5mg 25%
Potassium 338mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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