Skip to main content Skip to main content

Venison Pastrami Recipe

In this episode of "Fare Game," David Draper shows you how to make your own venison pastrami at home.

Print Recipe

Skip the deli and make your own pastrami from whitetails, mule deer, elk or other cuts of venison. The process is simple, though it does take some time for the meat to brine and smoke. This technique also works great with goose or ducks breasts as well.

Yield: 1 large venison roast
Prep time: 15 minutes + 5 to 7 days for brining
Cook time: 4 hours


  • 1 large venison roast (elk, deer, antelope, or moose)
  • Beef stock


  • 1 ¼ - 1 ½ cups kosher salt
  • 1 cup packed brown sugar
  • 8 teaspoons Insta Cure #1
  • 1 quart hot water
  • ¼ cup honey
  • Ice

Pastrami Seasoning:

  • 1 tablespoon ground peppercorns
  • 1 tablespoon ground coriander
  • 1 tablespoon black pepper
  • 1 tablespoon ground garlic


  1. Trim silver skin and connective tissue from your venison roast as needed. Set roast aside.
  2. In a large bowl or pot, make the brine by mixing together the kosher salt, brown sugar, Insta Cure #1, and hot water. Whisk the mixture until the ingredients dissolve. Add in honey; mix well.
  3. Add brine to a larger container (whatever container you plan to brine the venison in). Add some ice to the brine to cool it down.
  4. Put your venison roast in the brine, making sure it is completely submerged. Cover and refrigerate for 5-7 days.
  5. After the brining process has finished, remove the venison from the brine and pat it dry with paper towels.
  6. In a small bowl, mix together ingredients for Pastrami Seasoning.
  7. Coat the venison roast with the seasoning. If you have a thinner roast, coat only one side of the roast. For thicker roasts, coat both sides.
  8. Set your smoker to 220 degrees.
  9. Add seasoned venison roast to the smoker and let smoke for a couple of hours, until the internal temperature of the roast reaches 150 degrees.
  10. Remove the roast from the smoker and place it in a roasting pan. Pour in beef stock so the roast sits in about an inch of stock. Cover roasting pan with aluminum foil (shiny side down).
  11. Put roast in a 275-degree preheated oven for a couple of hours.
  12. Use the venison pastrami in a breakfast hash, in sandwiches, or on a pizza. There are many ways you can enjoy this pastrami. Get creative and make something delicious with it!

Watch More Episodes of "Fare Game"

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Popular Videos

Elk Tartare Recipe

Elk Tartare Recipe

When prepared correctly, raw venison is not only healthy, it's delicious. Here's an easy recipe for elk tartare, better than you'll get at any fancy restaurant, because it's made from meat from an animal you took from field to table yourself. For your next dinner party or tailgate, whip up a bowl of venison tartare. Your friends and family will thank you.

New for 2021: 6.8 Western Rifle Cartridge

New for 2021: 6.8 Western Rifle Cartridge

The 6.8 Western features a .277-caliber bullet loaded into a case that's been optimized to fit longer, heavier bullets. Consider it a .270 on steroids, or more accurately, an improved version of the .270 Winchester Short Magnum, which never gained enough traction to make it mainstream.

New for 2021: BOG Clandestine and Blood Moon Trail Cameras

New for 2021: BOG Clandestine and Blood Moon Trail Cameras

The BOG Blood Moon and Clandestine are two new trail cameras with some great features.

See All Videos

Magazine Cover

GET THE MAGAZINE Subscribe & Save.

Digital Now Included!


Give a Gift   |   Subscriber Services


Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Petersen's Hunting App

Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Petersen's Hunting stories delivered right to your inbox.

Phone Icon

Get Digital Access.

All Petersen's Hunting subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now