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Venison Pastrami

Rated as 5 out of 5 Stars
6

"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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Ingredients

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

Directions

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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 2.6 28.7 106 2377 Full nutrition

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Reviews

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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...

Friends have told me this is the best venison they have ever had! That is saying something since we kill deer around here like mosquitoes! No changes needed to the recipe!

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.