Venison Pastrami
Venison pastrami is a flavorful and tender dish that is perfect for a special dinner or a holiday meal. This recipe combines the rich taste of venison with the smoky and peppery flavors of traditional pastrami.
Ingredients
- 2 lbs venison roast
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tbsp black peppercorns
- 2 tbsp coriander seeds
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp curing salt
Instructions
- Combine the kosher salt, brown sugar, black peppercorns, coriander seeds, garlic powder, onion powder, paprika, and curing salt in a bowl to make the pastrami rub.
- Rub the mixture all over the venison roast, covering it completely.
- Place the seasoned venison in a resealable plastic bag and refrigerate for 3 days, flipping the bag over once a day to redistribute the curing mixture.
- Preheat the oven to 225°F (110°C).
- Remove the venison from the bag and rinse off the curing mixture under cold water. Pat the roast dry with paper towels.
- Place the venison on a wire rack set over a baking sheet and roast in the preheated oven for 3 hours, or until the internal temperature reaches 150°F (65°C).
- Remove the venison from the oven and let it rest for 30 minutes before slicing thinly against the grain.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Resealable plastic bag Baking sheet Wire rack
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the venison pastrami with a side of mustard and pickles for a classic deli-style meal.
Tips & tricks
For best results, use a meat thermometer to ensure the venison reaches the desired internal temperature.
Cost
$25