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.

Venison 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

  1. 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.
  2. Rub the mixture all over the venison roast, covering it completely.
  3. 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.
  4. Preheat the oven to 225°F (110°C).
  5. Remove the venison from the bag and rinse off the curing mixture under cold water. Pat the roast dry with paper towels.
  6. 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).
  7. 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