Photo: Mike Kenneally
Venison Pastrami
8 ingredients
20 min + 2 hr
1 roast
openrecipes
"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!"
Estimated Nutrition (whole recipe, rough)
224
Calories
30g
Protein
4g
Fat
17g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/2 teaspoon garlic powder
- 5 pounds venison rump roast
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes