venison-pastrami

Venison Pastrami

0 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    5 d 4 h 20 m
Brandons treats
Recipe by  Brandons treats

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 roast

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.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Venison Gyros
(47)

Venison Gyros

Venison Meatloaf
(28)

Venison Meatloaf

Venison Tenderloin
(17)

Venison Tenderloin

Easy Canned Venison
(15)

Easy Canned Venison

Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter
(12)

Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter

Cracked Black Venison
(7)

Cracked Black Venison

Nutrition

Amount Per Serving (15 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Venison Gyros

>

next recipe:

Roasted Venison with Fresh Cranberry Sauce