Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Bold Venison Pastrami

5.0
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
120 min
TOTAL TIME
7460 min
SERVINGS
15 servings
Lunch Canadian
Bold Venison Pastrami
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
Instructions
1
Combine the curing ingredients, brown sugar, and spices in a bowl to create a marinade. Apply this mixture evenly to the venison roast, ensuring it is well-coated. Cover the roast with plastic wrap and refrigerate for an extended period of time, allowing it to marinate for 5 days.
2
Once the roast has finished its marinade, remove it from the refrigerator and give it a thorough rinse to remove any excess seasoning. Place the roast in a bowl filled with water, making sure it is completely submerged, and refrigerate for 2 hours. Drain the excess liquid.
3
Next, preheat your oven to a moderate temperature of 250 degrees F (120 degrees C). Season the roast with additional black pepper and brown sugar, then place it in a roasting pan. Roast the venison in an uncovered manner for approximately 2 hours, or until a meat thermometer inserted near the center reaches a safe internal temperature of 160 degrees F (70 degrees C).