Venison Pastrami

cowgirl · Feb 15, 2009

Thanks Marty, BigBald, ALX and rejii!
Marty, you are right, serve it to folks that think they do not like deer meat. It does surprise them.

big game cook · Feb 17, 2009

once again looks great. i did this one too. i left mine on a bit long but though a lil dry had great flavor. round two soon after seeing this one again.

cowgirl · Feb 17, 2009

Thanks Big Game...good to see ya!

abelman · Feb 17, 2009

Jeanie, you never fail to impress

rejii · Feb 23, 2009

hey is tender quick just any meat tenderizer or is it spiced ?

cowgirl · Feb 23, 2009

Thanks Pete!

Rejii...tenderquick contains cure and salt. It's premixed for easy use.
For dry curing you usually use 1 TBS of it Per pound of meat. :)

rejii · Feb 24, 2009

ok thank you I 'm trying to decide on how to prepare two hind quarters i have and your pastrami looks great thought i might give it a try

meat hunter · Feb 24, 2009

Good job Cowgirl. But I think I speak for everyone when I say, "could you PLEASE take a little more pride in your presentations when showing us your latest creations?)

RELAX everyone, she knows Im kidding. Not to single anyone out, but I have to say that when cowgirl puts up a QVIEW, they are ALWAYS awesome.

I never thought about making Venison Pastrami, but I cant wait now. Im gonna pencil it in along with the 100 other things I want to smoke. LOL

irishteabear · Feb 24, 2009

Nice looking pastrami, Jeanie.

oleolson · Feb 24, 2009

Looks Great! I might have to try this sometime. I've got a ton of deer meat in the freezer yet.

cowgirl · Feb 24, 2009

lolol!! I'll try to do better next time!!

Thanks!

Thank you Dawn and Ole!
It's pretty tasty stuff...
Hope you give it a try Ole. :)

nomorecoop · Feb 24, 2009

Beautiful as always cowgirl.

Thanks for sharing!!!!

jaxgatorz · Feb 24, 2009

Could ya at least wait a couple of days between posts?

Love it as always

fired up · Feb 24, 2009

Looks great as usual.

jerseyhunter · Mar 11, 2009

Looks Tasty, Gonna give it whirl

cowgirl · Mar 11, 2009

Thanks folks...
Good luck to you JerseyHunter, hope it turns out well for ya. :)

scrapiron · Mar 11, 2009

It is like I am watching the food network, I expect Cowgirl to say, "thank you Judge, enjoy." Unbelievable. I sure want tastovision.

the dude abides · Mar 13, 2009

Can anyone tell me if a venison rump roast is the same cut of meat? I want to make one of these this weekend but all I seem to have that might be close is labeled rump roast

Thanks

jerseyhunter · Mar 13, 2009

You'll be fine using any cut from the hind leg. I've made venison pastrami before, just not with cowgirl's recipe.

cowgirl · Mar 19, 2009

Jersey is right...

Any good sized cut of venison especially from the hind quarter works great with this recipe.
The lean pieces benefit from the broth in the foil when letting the meat rest.

Venison Pastrami

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