WebAdd the carrots, onion, and garlic to the pan used for the meat, and add the remaining oil. Fry for a minute or two. Add the meat back into the pan together with …
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Venison Pastrami. Coat the roast with the rub and place in pre-heated smoker. Smoke to 150 degrees. Place the roast on a sheet of tinfoil, splash with a little beef stock and seal foil tightly. Let this steam for about 30 minutes. Remove from tinfoil, slice and enjoy.
Although the process of making pastrami takes several days, the reward is worth the wait. I like to use elk round or sirloin roasts for pastrami because of their uniform shape and lack of tough connective tissue.You can also use roasts from the back legs of deer or antelope, as well as brisket meat from large animals like moose or buffalo.
Push to side of pot. Add onion, pepper, and garlic. Sauté for 4 to 5 minutes or until peppers have softened. Add venison and season with salt and pepper if desired. Sauté until well browned (about 15 minutes). Stir in the broth, chili powder, tomato paste, red wine vinegar, cumin, salt, optional pepper, and optional bay leaves.
Making pastrami is one of my favorite ways to make venison, and probably everyone’s favorite way to eat it. Venison Reuben Wrap – with Pastrami! Venison roasts. Venison steaks. Ground venison. I just want a sandwich already! Now, while I’ve made some damn delicious venison steak sandwiches, I like options.