Venison Pastrami

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Brandons treats 1

"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!"

Ingredients 5 d 4 h 20 m {{adjustedServings}} servings 160 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

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  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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