How to Make Pastrami Pizza

Venison Pastrami

The overall preparation of pastrami lasts 17 days.

Recipe Summary Venison Pastrami

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 | Pastrami Pizza

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

Directions

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.

Info | Pastrami Pizza

prep: 20 mins cook: 2 hrs additional: 5 days total: 5 days Servings: 15 Yield: 1 roast

TAG : Venison Pastrami

Meat and Poultry Recipes, Game Meats, Venison,