Last week I began curing 6 Venison Roasts for Pastrami (I have been hoarding since the end of last season like my grandmother stashed silver dollars under her mattress). Made it twice in 2016 and everyone went crazy over it so thought I would share the recipe here as I just made another batch, and everyone should try this. *Be warned, you will now begin judging if a deer should walk or hang based on the size of his/her pastrami roasts. I like big butts, I cannot lie.
1 venison roast (rear round)
1/4 cup Morton's tender quick
2 tbs brown sugar
1 tbs black pepper
1 tbs onion powder
1 tbs garlic powder
1 tsp paprika
Rub: (tweak it to your delight, make sure roast is heavily covered with the rub)
3 tbs black pepper
1tsp ground coriander
1 tsp garlic powder
3 tbs caroway seed
Apply your curing mix thoroughly working it into every nook and cranny. Then place in a Ziploc bag in fridge to cure for the next 5 days. Each day turn it over once. At the end of 5 days wash the curing mix off under running water thoroughly, then let it sit in a covered container of cold water for around 4 hrs.
Then drain water and apply the rub to outside, heavily. The rub mix can he altered to anything you want, I added caroway or other aromatics to the recipe I originally found.
I then put roast in a preheated smoker at 200 degrees. Different woods give different flavors or intensity. I like mesquite, pecan, or try what you want. Put a meat thermometer inside meat. You want to smoke this with heavy smoke until you have an internal temp of 160 degrees. Maybe take 2-3 hours. Then open smoker and let it cool off totally before you decide to put a knife to it. Then slice it thin!
Absolutely incredible with a nice beverage (hey, we don't judge) and cheese, crackers, some marinated wild mushrooms, whatever. All I know is only take it out if you plan on it dissapearing! We ate roast #1 , 2 hrs after it cooled. Then I cut each pastrami roasts into thirds (about the size you want to thaw out for a treat with GOOD friends and family who would appreciate it) , vacuum seal and freeze the rest. Do not even tell your closest friends what freezer you hide it in, trust me. And I have had many many people who say "they do not like Venison" go ape$hit over it wanting more.
Enjoy. And now send me all of your eye rounds lol. .
After reading that I have to go get lunch! :(
For this dish I use a whole bottom round.
season and grill rare just like you would for a big ass steak. let rest and slice thin.
Ingredients: • Cooked or steamed rice (your choice but we like Basamati) • 1-1/2-2 lb of seasoned (Garlic, Turmeric, bk. pepper, salt, olive oil) venison. I usually use a gallon zip lock bag. • ½ cup soy sauce • 1/3 cup water • 1/2 cup brown sugar • 2 tablespoon of minced ginger • 4 cloves of garlic, minced • 4 green onions/scallions, diced • 2 tablespoons of vegetable or olive oil • 1 tablespoons of sesame oil
Season meat in a large zip lock bag for several hours. Let meat come up to room temp. in bag for 1 hour before cooking. Grill venison to rare. Let rest 5-10 min. while preparing the sauce. Heat the oil in a med. sauce pan on medium heat. Add the garlic and ginger and sauté for several minutes. Stir in the soy sauce and water. Add the brown sugar, sesame oil and increase the heat to medium-high. Bring to a boil for about 3 minutes, then remove from heat and set asside. Now that the meat has rested slice venison thin. Stir in the green onions to sauce. Place venison slices on a bed of rice. Add sauce,
Optional: This is why I cook my venison rare. When you reheat it it’s just right and hot! Heat the sauce, add the venison slices, and cook for just a minute till hot and covered. Serve over rice.
I just had to share it with you guys. The picture doesn't do it justice.
Last Saturday it was just me and my boys while the wife was out so we made Venison Barley Soup in the cast iron dutch oven while sitting around the campfire. So good and hearty with some cold weather. My last bag of stew meat went to great use so now I have to get my butt in gear and replace it.
maybe 8 cups beef broth 1 large beef bone celery, carrots, boiler onions, barley, salt, black pepper.
Brown the cubed venison first, then add everything but barley and let it simmer a good long while to make that stew meat ohhhh so tender. Then add barley and palmful of fresh or dried parsley.
1 rear round Potatoes Celery 1 half onion whole Salt Pepper Lil woshtshire Thyme 1 apple halfed Blueberries 1 cinnamon stick And instead of water I use cranberry juice Sear roast in hot skillet toss everything in a crockpot for the day on low n cook it came out so good I weren't aloud any for lunch the next day Make gravy with drippings ad a lil more juice and some brown sugar. So good
Some oil in the bottom of the pot, I used coconut, cook the onions and jalapeno's until the onions are translucent, throw in the peppers for a few minutes, then add the garlic cook for a couple more minutes. Scoop that into a bowl, heat a little more oil. While that's heating in a big bowl put the meat in, add salt, pepper, cumin, cayenne and chili powder - and mix it all up. Put the meat in the pot to brown it. Keep stirring it around until it's all cooked. Pour in half a bottle of beer, I used Harpoon Leviathan's, and scrape the goodness up that's stuck to the bottom of the pot. Add the onion/garlic/jalapeno's back in, add the root veggies and celery. Take a nice long pull then pour in the rest of the beer. Crack open another one and repeat. Crack open a 3rd beer and reserve for the cook. I added a cup or so of venison bone stock and brought it to a boil. After that let it simmer for a few hours.
This is basically my chili recipe without the beans and tomatoes. This lasted all week for dinner a couple of times and a few lunches.
I do want to try a water smoker soon though.
I made some summer sausage using Cabela's brand Hunter's summer sausage kit. I like a sweeter sausage, so I added a bottle of maple syrup and about three cups packed dark brown sugar to the 25lbs of meat. (5 pork, 20 deer) smoked them with Jack Daniels barrel chips. Turned out pretty damn good.
Sliced thin, with mint and pomegranate...sliders.
Sliced thin, with mint and pomegranate...sliders.
Blanch the roast in boiling water for 10 seconds to kill surface bacteria (very important when using souvied). Set aside roast.
In a pan place 4oz. Duck fat, chopped onions, garlic, carrots, Moroccan spices, and slowly carmalize everything. Once the veggies have given up all their liquid (about 6 -8 minutes) remove veggies from pan.
Place venison and remaining contents of pan into vacuum bag. Vacuum seal bag.
Set souvied to 138 deg. F. Once temperatures is stable (here’s where you have to work backward) place bag in souvied for 40 hours.
Remove venison from bag, careful not to lose juices. Put venison aside. Pour juices into bowl.
Set pan to high heat, add butter, and put roast in about 40 seconds, turn over and repeat. You just want to sear it. Remove venison and put aside.
Put contents of bowl into sear pan. Scrape the pan and add 1.5-2 cups of pomegranate juice and reduce until thick.
Thinly slice venison roast about 1/8 to 3/16s. Pick at it because it’s amazing. Share some with people around you to assert your hunting and culinary prowess.
Mix meat and reduced sauce in bowl. Serve on toasted butter rolls with a couple of pomegranate seeds and 2-3 leaves of mint.
Relax because you’re the f-ing man!!
2tbs paprika, 2tbs Salt, 2tbs garlic powder, 1tbs pepper, 1tbs onion powder, 1tbs oregano, 1tbs thyme, 1tbs cayenne pepper (optional) and 1/3 cup all purpose flour. (Note: Cayenne pepper is wicked spicy so be careful.)
-2lbs venison stew meat (trimmed and cubed) -4 cups beef broth -2 cups chopped onions -1-1/2 cups chopped celery -1-1/2 cups chopped carrots -1 cup chopped green beans -1 cup yellow sweet corn -1 cup snap peas or loose peas -1 can diced tomatoes (14.5 OZ or greater) -1tbs chopped garlic -2 bay leaves -1 pint of Guinness draught stout (nitrogenated can) or 1 cup of red wine -3tbs olive oil or vegetable oil (My family tries to cut out carbs and my women doesn't do potatoes or bread so if you include any sort of potatoes make sure to add an additional 1/2 - 1 cup of liquid - water or beef stock) Instructions: In a pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with the "stew seasoning" making sure all pieces are coated on all sides. When the oil is hot, brown the meat for 2 to 3 minutes per side turning occasionally. Add the onions, celery, and carrots and sauté for a couple of minutes to release the aromas (you'll know what I'm talking about). Add the garlic, diced tomatoes, and bay leaves to the pan. Season everything with salt and pepper if you want. Now deglaze the pan with the Guinness or red wine and add the beef stock. Bring everything up to a boil, cover and reduce to a simmer. Slow simmer the stew for 45 minutes or until the meat is very tender. Add the green beans, corn, and peas. Bring back to slow simmer for another 20 min. And last but not least grab another pint of beer, a nice big fresh chunk of baguette or crusty bread, pour a nice big bowl and enjoy! I shared this recipe on a facebook page and received great feed back so I figured I'd share it with all of you as well.
When you guys are butchering, save some of your bones and make bone stock to use in place of beef or chicken broth. You guys that have your deer butchered can ask them to save you a few bones as well. Deer bones make an incredibly rich and delicious stock!
Olive oil, lemon juice, salt,pepper and a little fresh thyme. Marinate for and hour and throw on a hot grill. Cook it just like swordfish. Phenomenal taste and great texture. Good friend of mine owns a charter and he treated me well last year. The client did not want the fish to take home so I had 120-150 lbs of thresher to take and give away. Needless to say I did not realize how precious the meat was till I started asking around to some friends. I only ended up with 8 pounds!!!!
This recipe is very flexible to your own personal tastes and preferences, so experiment and adjust as you see fit. I am very happy with my method and ingredients, but to each their own. Makes (2) loafs.
(1) DEER HEART
(1) DEER LIVER
ANY OTHER SCRAPS DESIRED (TUNGUE, KIDNEY, ECT – I ONLY USE THE HEART AND LIVER)
(1) MEDIUM OR LARGE ONION, CHOPPED
(2) TBSP CHOPPED GARLIC (IF DESIRED – I DON’T USE IT)
(4) CUPS STOCK (DEER, BEEF, CHICKEN, OR VEGETABLE – I USE CHICKEN STOCK)
(1) STICK SALTED BUTTER
(1) CUP CORN MEAL
(½) CUP FLOUR (CORN, BARLEY, BUCKWHEAT, WHEAT, OR WHITE – I USE CORN FLOUR)
(1) TBSP SALT
(1) TSP BLACK PEPPER
(1) TSP POULTRY SEASONING
OTHER SEASONINGS COMMONLY USED (I JUST USE BLACK PEPPER AND POULTRY SEASONING): SAGE, CAYENNE PEPPER, SAVORY, ROSEMARY, THYME, RED PEPPER FLAKES, GARLIC POWDER, ONION POWDER
*This step is optional. I slice the organs in half like I’m filleting a fish, and soak them overnight in a mix of baking soda and water. I’m not a fan of liver, and this takes some of the strong flavors out.
Next, I boil the organs in water with chicken bouillon, salt, onion powder, garlic powder, and poultry seasoning until thoroughly cooked. This mellows the flavor of the liver more and seasons the meat. Fry, bake, broil, or otherwise cook your meat as desired. Drain and let cool.
Once cool, grind the meat using a grinder, cheese grater, food processer, or just finely chop with a knife. I use a simple hand grinder with a course blade.
Brown the onion, garlic (if desired), and meat in a pan with the whole stick of butter, salt, and pepper.
In a large pot, bring the stock to a boil, then add your spices and corn meal. Mix thoroughly. A few small chunks (pea size or smaller) are fine.
Add the meat, onion, and butter mix to the corn meal and stir in with a large spoon. Lastly, add the flour and stir until well mixed.
The mix should be the consistency of very thick oatmeal. The spoon should stand on its own if placed in the middle, but it should not be thick like a dough. Add water or stock as necessary during the mixing process to maintain consistency. If it is too moist (like pancake batter), just stir in some more corn meal a little at a time over medium heat until the proper thickness is reached.
Now taste the mix. Add salt, pepper, or other seasonings as desired until you are happy with the flavor.
Once it is to your liking, spoon the mix into bread pans to form a loaf. Place the pans in the fridge to chill. The loafs will stiffen. Slice the loaf in ¼ in slices and fry in butter or bacon grease until brown on both sides. Experiment with slice thickness, brownness, and type of grease used to fry it to find your favorite method of cooking. Eat on its own as a breakfast side, on egg sandwiches, or as its own sandwich with cheese. Freeze unused loafs in plastic wrap and foil for future use.
Picture coming soon... Just made it today.... it is currently chilling.