A Venison Pastrami Sandwich

From this years buck...
I hope the pic doesn't offend anyone....



I trimmed a hind end roast...



butterflied it a bit to even out the thickness..



used my favorite recipe. http://www.bbq-brethren.com/forum/showthread.php?t=56614

seasoned with a mixture of
The cure...this is enough for 5lbs of meat
5 tablespoons Tender Quick
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder
This is enough to do 5lb of meat.







Rubbed the cure into the meat, let it cure for 5 days, rinsed and soaked in fresh water for a couple of hours, then seasoned again with a mix of
garlic, allspice, crushed juniper berries, onion powder, crushed bay leaves and mustard seeds



made a mixture of cheeses and bacon to smoke a bit.




caramelized some onions... added kraut, smoked the cheese disc, added beef stock to the venison pastrami during the last 30 minutes, then toasted some bread.







the smokey cheese disc...





The venison pastrami, kraut with caramelized onions, smokey cheese, grilled bread, spicy brown mustard and russian dressing...




....and my sammich.



I really didn't shoot a deer just for a sandwich... he will keep me fed this winter.

Thanks for looking!

Thank you friends! It's one of my favorite ways to prepare venison. :-D

Zak said:

How was the taste and texture compared to typical pastrami? I have a bunch of venison on the freezer from the little 4 pointer i shot this winter and venison pastami sounds interesting.

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Zak the flavor is great, tastes pretty much like regular pastrami. The seasonings add so much flavor. Since the meat is so lean, steaming with beef stock really helps keep moisture in. Hope you give it a try sometime. Let me know how it goes if you do! Thanks...

bigabyte said:

I don't think you could ever offend me!

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lol Chris, that's good to know! Thanks!! :becky: