A Venison Pastrami Sandwich - Page 2

Wrench_H · 01-04-2012, 08:09 AM

That looks great Cowgirl. I might need to try that next time I have any deer meat.

NRA4Life · 01-04-2012, 08:38 AM

I have a freezer full of venison rump roasts from the 3 doe I killed this year, and I've been wanting to make venison pastrami for a while. Seeing this post is going to push me to do it.

bigabyte · 01-04-2012, 08:42 AM

I don't think you could ever offend me!

B3 · 01-04-2012, 09:19 AM

Greatness right there.

cowgirl · 01-04-2012, 10:57 AM

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

Quote:

Originally Posted by Zak

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.

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... :)

Quote:

Originally Posted by bigabyte

I don't think you could ever offend me!

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

cowgirl · 01-04-2012, 10:58 AM

Quote:

Originally Posted by NRA4Life

I have a freezer full of venison rump roasts from the 3 doe I killed this year, and I've been wanting to make venison pastrami for a while. Seeing this post is going to push me to do it.

Kevin I hope you give it a try... let me know how it goes if you do! Thanks

cowgirl · 01-04-2012, 11:02 AM

Quote:

Originally Posted by landarc

Aaaaa! meat comes from dead animals? NOOOO! That does look like a good sandwich Jeanie.

lol Bob...Thanks for the laugh!! I really have received reactions like that from people who think meat comes from a store. lol

deguerre · 01-04-2012, 11:11 AM

Quote:

Originally Posted by cowgirl

I really didn't shoot a deer just for a sandwich...

Deguerre is imagining a whole deboned cured and smoked venison carcass served on the world's biggest hoagie roll...

jestridge · 01-04-2012, 11:13 AM

I don't even like deer but it sure looks great. BTW what temp did you take it to, also I know a lot of people like the gamey taste of deer, do you think the curing took some of it out?

cowgirl · 01-04-2012, 11:14 AM

Quote:

Originally Posted by deguerre

Deguerre is imagining a whole deboned cured and smoked venison carcass served on the world's biggest hoagie roll...

lol Guerry!! Sounds doable to me!!

Thanks..

cowgirl · 01-04-2012, 11:22 AM

Quote:

Originally Posted by jestridge

I don't even like deer but it sure looks great. BTW what temp did you take it to, also I know a lot of people like the gamey taste of deer, do you think the curing took some of it out?

Thanks Jestridge! I take it to an IT of 165F. I pull it off the heat a little early and let it sit (still in the stock).

I cook a lot of deer meat, this pastrami tastes more like pastrami than the regular wild deer flavor. Not sure if that makes sense. lol I love the flavor of fresh deer when it's been handled right (field dressed, etc.) but I love this pastrami flavor too.
The pastrami seasonings and curing process DO change the flavor of the deer meat.
Hope you give it a try sometime! Thanks again...

01-04-2012, 08:09 AM	#16
Wrench_H is one Smokin' Farker Join Date: 10-22-09 Location: Wilmington, NC Downloads: 0 Uploads: 0	That looks great Cowgirl. I might need to try that next time I have any deer meat. __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy Multiple Time Zero Member Try the Throwdowns - MMMMM...tastes like liquid crystal

01-04-2012, 08:38 AM	#17
NRA4Life is One Chatty Farker Join Date: 07-07-09 Location: Newark, OH Downloads: 0 Uploads: 0	I have a freezer full of venison rump roasts from the 3 doe I killed this year, and I've been wanting to make venison pastrami for a while. Seeing this post is going to push me to do it. __________________ - Kevin Team: Smitty's Real Pit BBQ KCBS CBJ 2 Custom Built Reverse Flow Stickburners 22.5" WSM Weber 26.75" OTG Weber 22.5" OTS Weber Blue 2000 Stainless Performer

01-04-2012, 08:42 AM	#18
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I don't think you could ever offend me! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

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01-04-2012, 09:19 AM	#19
B3 On the road to being a farker Join Date: 08-31-09 Location: Columbus, OH Downloads: 1 Uploads: 0	Greatness right there.

01-04-2012, 11:13 AM	#24
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	I don't even like deer but it sure looks great. BTW what temp did you take it to, also I know a lot of people like the gamey taste of deer, do you think the curing took some of it out?