For a richer flavor, consider adding a tablespoon of smoked paprika to the curing mixture. If you prefer a less salty pastrami, you can reduce the amount of sugar-based curing mixture slightly. Be sure to rinse the roast thoroughly after curing to remove excess salt. Allow the pastrami to cool slightly before slicing for easier handling.
Venison Pastrami
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PREP TIME20 mins
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COOK TIME2 hrs
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TOTAL TIME124 hrs 20 mins
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SERVING15 People
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VIEWS57
Transform your venison into a culinary masterpiece! This recipe elevates venison beyond its gamey reputation, delivering a pastrami-like experience that will have your friends and family clamoring for more. Prepare to be amazed by the rich, savory flavors that will redefine your perception of venison.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol106 mg
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Fiber0 g
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Protein29 g
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Saturated Fat1 g
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Sodium2378 mg
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Sugar2 g
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Fat3 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a bowl, whisk together the sugar-based curing mixture, brown sugar, black pepper, paprika, crushed bay leaf, allspice, and garlic powder. (5 minutes)
02 Step
Recipe View Thoroughly rub the mixture all over the venison roast, ensuring every surface is well-coated. Wrap the roast tightly in plastic wrap and place it in a bowl. Refrigerate for 5 days to allow the cure to penetrate the meat. (5 days)
03 Step
Recipe View Remove the roast from the refrigerator and rinse it thoroughly under cold water to remove the curing mixture from the surface. Place the roast in a clean bowl, cover it with fresh water, and soak in the refrigerator for 2 hours. This step helps to balance the saltiness of the cure. (2 hours)
04 Step
Recipe View Preheat your oven to 250 degrees F (120 degrees C). (15 minutes)
05 Step
Recipe View Season the roast generously with additional black pepper and brown sugar. Place the seasoned roast in a roasting pan. (5 minutes)
06 Step
Recipe View Bake the roast, uncovered, in the preheated oven until a meat thermometer inserted near the center registers 160 degrees F (70 degrees C). This will take approximately 2 hours, but check the temperature periodically to ensure it reaches the desired doneness. (2 hours)
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Reginald Mann
May 11, 2025Definitely a keeper recipe! I've made it several times now, and it's always a crowd-pleaser.
Isabell Macejkovic
Feb 11, 2025The cure time seems long, but it's worth the wait. The venison is so tender and flavorful.
Ahmad Lindgren
Jan 30, 2025I was skeptical, but this recipe is amazing! It really does taste like pastrami. My family loved it!
Greta Rempel
Nov 24, 2024I added a bit of liquid smoke to the rub for an extra smoky flavor. It was a hit!