Venison Pastrami recipe
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- 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
Nutrition Info
- 159.6 caloriescarbohydrate: 2.6 gcholesterol: 105.8 mgfat: 3.1 gfiber: 0.4 gprotein: 28.7 gsaturatedFat: 1.2 gservingSize: -sodium: 2377.5 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Venison Pastrami
Directions
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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.
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.
Preheat oven to 250 degrees F (120 degrees C).
Season roast with additional black pepper and brown sugar, and place in a roasting pan.
Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.