Name: Venison Pastrami
Prep time: 20 min
Cook time: 20 min
Yield: 15
Ingredients: Sugar-based curing mixture (such as Morton® Quick Cure®) - 5 tablespoons; Brown sugar, or as needed - 2 tablespoons; Coarsely ground black pepper, or as needed - 1 tablespoon; Paprika - 1 tablespoon; Crushed bay leaf - 1 tablespoon; Ground allspice - 1 teaspoon; Garlic powder - ½ teaspoon; Venison rump roast - 5 pounds

Ingredients for - Venison Pastrami

1. Sugar-based curing mixture (such as Morton® Quick Cure®) 5 tablespoons

2. Brown sugar, or as needed 2 tablespoons

3. Coarsely ground black pepper, or as needed 1 tablespoon

4. Paprika 1 tablespoon

5. Crushed bay leaf 1 tablespoon

6. Ground allspice 1 teaspoon

7. Garlic powder ½ teaspoon

8. Venison rump roast 5 pounds

How to cook deliciously - Venison Pastrami

1 . Stage

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 . Stage

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 . Stage

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

4 . Stage

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

5 . Stage

Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.