Do you think venison must have a deer flavor? No, not with this dish. Try it; you’ll want to make it repeatedly since it tastes exactly like pastrami. Your pals will constantly want you to make this for them!
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 5 days 2 hrs |
| Total Time: | 5 days 4 hrs 20 mins |
| Servings: | 15 |
| Yield: | 1 roast |
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.
Nutrition Facts
| Calories | 160 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 0 g |
| Protein | 29 g |
| Saturated Fat | 1 g |
| Sodium | 2378 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely amazing!
This recipe is EXCEPTIONAL. I’ve used it for venison and Turkey breasts and have made at least 5 batches. The change I make is that I use Prague powder instead on the Quick Cure and add 2 T of white sugar and 2 T of kosher salt. I find it to be less salty for my palate.
I made this recipe “as is” but used my smoker using apple wood to cook. I then put it in the refrigerator to cool the meat and sliced it thin. Outstanding–Thanks You for this recipe!
Made it with a big rump roast! Family was impressed with the taste and how easy it was!
Great recipes! So substitutions!
If you have a venison roast in the freezer…stop what you’re doing, go get it out of the freezer and try this recipe. It is fantastic! I do not like venison but this recipe had me shoving my husband out the door at dawn the first morning of deer season… we need more venison.
I will be adding this to the yearly venison go to dishes. I smoked mine for about 2 hours on the grill until 160. It was fantastic!
Friends have told me this is the best venison they have ever had! That is saying something since we kill deer around here like mosquitoes! No changes needed to the recipe!
Excellent. Ordered the salt from Hoosier Hill Farm (Amazon). pink powder number 1. Used the quantity of salt specified on that package based on weight of venison roasts. (If i had used the amount called for in recipe based on Morton salt, it would have been too salty). I used two small venison roasts. I put these in frig after i boiled them. Finely chopped it, and served over mashed potatoes with au jus.
I followed this recipe to a T except I cooked it in my smoker. Turned out amazing!! Just make sure your roast is fully thawed or the cure may not fully penetrate to the centre.
This was really easy and terrific. I made this version along with a version that gets smoked from a hunting themed website and this was nearly as good. If you don’t have a smoker or don’t want to smoke, this recipe works just as well. I got rave reviews although one harsh critic said it was dry. Didn’t bother me or my family, all thought it was delicious.
Worth waiting for! No gaminess in the taste. I have every intention of making this again! Delicious! I have made at least a hundred of allrecipes meals and this was the first time I felt compelled to leave a review!
It’s almost as good as pastrami you would buy at your local deli. As with most reviews on here I didn’t do it exactly as it reads but only becuase I butchered my deer myself and didn’t have a roast. What I did have was the correct amount of meat by weight for the curing process. This is actually the easiest thing I have ever made using venison and it tastes great. I took it to work and nobody could believe it was venison. I would highly recomend this.