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Friday Feast: Venison Pastrami

Friday Feast: Venison Pastrami

Have you ever attempted to make your own pastrami? I never considered it as I thought it was a complicated process. Well, I’ve been proven wrong. Cabela’s has this venison pastrami recipe that couldn’t be simpler to follow and isn’t intimidating whatsoever to give a try. So grab that venison roast you’ve been saving in the freezer or keep this recipe in mind for a future harvest!



Ingredients:
1 venison roast, trimmed

Cure
¼ cup Tender Quick
2 tbs brown sugar
1 tbs black pepper
1 tbs onion powder
1 tbs garlic powder
1 tsp paprika
1 tsp allspice

Rub
3 tbs black pepper
1 tsp ground coriander
1 tsp garlic powder

Directions:
1. Mix cure and coat venison roast thoroughly. You really want to pack on the cure, leaving no surface uncovered. Place roast in gallon-sized plastic bag and place in the refrigerator.
2. Turn the roast once or twice a day. After a day or two, liquid will start to appear in the bottom of the bag. This is normal. Total curing time depends on the thickness of your roast, but consider five days the minimum.
3. At the end of the curing period, remove the roast from the bag and rinse thoroughly. Soak the roast in a bowl of cold water for a few hours or overnight. Remove roast from soaking water, rinse and dry thoroughly.
4. Coat the roast with the rub and place in pre-heated smoker. Smoke to an internal temperature of 150°. Time will vary due to a number of factors, but expect the meat to be in the smoker for at least 3-4 hours.
5. Place the roast on a sheet of tinfoil, splash with a little beef stock and seal foil tightly. Let this steam for about 30 minutes.
6. Remove from tinfoil, slice and enjoy.

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Recipe and photo/courtesy Cabela's

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