Venison Pastrami Recipe - Allrecipes.com
  • READY IN 5+ days

Venison Pastrami

Recipe by  

"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 Edit and Save

Original recipe makes 1 roast Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs
  • READY IN

    5 days 4 hrs 20 mins

Directions

  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.
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Reviews More Reviews

Mar 29, 2015

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 roast. What I did have was the correct amount of meat by weight for the curing process. This is actually the easiest thing I have ever made using venison and it tastes great. I took it to work and nobody could believe it was venison. I would highly recomend this.

 

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Nutrition

  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 2.6 g
  • < 1%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 28.7 g
  • 57%
  • Sodium
  • 2377 mg
  • 95%

* Percent Daily Values are based on a 2,000 calorie diet.

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