Venison Pastrami

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!

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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.

Step: 3

Preheat oven to 250 degrees F (120 degrees C).

Step: 4

Season roast with additional black pepper and brown sugar, and place in a roasting pan.

Step: 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.