Saturday, January 9, 2010

Venison Pastrami

Thank you, Mr. Deer. Thank you very much.

The recipe is pretty straightforward; per pound of meat make a cure of:

1 Tbs Morton Tenderquick

1 Tbs brown sugar

1/2 Tbs black pepper

Apply the cure to the meat and let sit in the fridge for 3-5 days depending upon the thickness of the meat. This was a roast from the hind leg that weighed in at 2 lbs. After the roast cures let it soak in water for ~1 hour then dry with paper towels. Apply a rub of black pepper and cook to an internal temp of 160. Wrap tightly in foil and let rest for ~30 minutes.
I've seen pastrami recipes that called for coriander in the rub and some that called for juniper berries. I like things simple so I stuck with pepper.
Pretty damn delicious. Very juicy, has me questioning why so many hunters I talk to keep the back straps and have everything else ground into summer sausage.


  1. What cut of venison is that? Looks delicious. Don't get to cook venison that often, but I have liked it when I tried it.

  2. Hi, Jon.

    I wish I could tell you which cut it was but I honestly do not know. It was about a 2.2 lb whole muscle I took from the rear leg. If I had to guess it might be equivalent to a round roast.

    Thanks for swinging by.

  3. That looks really, really good. I have a venison roast in my freezer. I was going to tweak my Bocca Lupo recipe, but I think you just re-assigned it to Pastrami duty.


  4. Oh, that is a beautiful thing!

    I'm an avid deer hunter here in the PNW, and I too don't understand grinding up everything for sausage (or burger.)

    I mean, I like my venison sausage and burgers, but once you've wrapped a deer roast in bacon and sweet onions, and slow roasted it like brisket...well, it's hard to go back, lol.

    Great blog!

    Burnin' Love BBQ