VENISON PASTRAMI

Venison Pastrami image

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!

Provided by Brandons treats

Categories Meat and Poultry Recipes Game Meats Venison

Time P5DT4h20m

Yield 15

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 2.6 g, Cholesterol 105.8 mg, Fat 3.1 g, Fiber 0.4 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 2377.5 mg, Sugar 1.8 g