Description
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!
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
- ½ teaspoon garlic powder
- 5 pounds venison rump roast
Instructions
- 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.
- 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.
- Preheat oven to 250 degrees F (120 degrees C).
- Season roast with additional black pepper and brown sugar
- and place in a roasting pan.
- Bake
- uncovered
- in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C)
- about 2 hours.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 5 days
Servings: 15