Venison Pastrami

Venison Pastrami

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"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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5 d 4 h 20 m servings 160 cals
Serving size has been adjusted!

Original recipe yields 15 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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Worth waiting for! No gaminess in the taste. I have every intention of making this again! Delicious! I have made at least a hundred of allrecipes meals and this was the first time I felt comp...

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 r...

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