• About
  • Watch
Menu
  • About
  • Watch
From Field To Table Logo
  • Events
  • Recipes
  • Blog
  • Contact
Menu
  • Events
  • Recipes
  • Blog
  • Contact
From Field To Table Logo
Menu
  • About
  • Watch
  • Events
  • Recipes
  • Blog
  • Contact
Contact Us

Venison (Axis)Pastrami

  • Greg Ray
  • September 9, 2020
  • 3:14 pm

To watch the video version of this recipe on our YouTube channel, click here.

This is another one of the recipes that our FFTT Team put together during our filming in West Texas with both our Chef’s and our Wyld Gourmet. Chef Wutsch put this one together at my request. As much as I love pastrami, my wife loves it even and I wanted to learn how to prepare it for her.

Out of all the recipes that were prepared over our 4 days in Texas, this was a top 3 for sure! This one was prepared with Axis and was delicious but as I am writing this we have bottom round from a black bear hunt in Wyoming that we just returned from, soaking in the same brine and will use the same techniques that Chef Wutsch has us using with the Axis pastrami.

We will post the results of the black bear version here soon.

Thanks for checking this one out.

Greg Ray

Outdoor Solutions Founder

We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.

Recipe by Chef Albert Wutsch

Ingredients: 

  • 2 ea 2 lb Bottom Rounds (4 lbs total) 

Brine:

  • 2 qts water 
  • 8 oz/1 c Morton Tender Quick Salt 
  • 2 T Sugar 
  • 1 tsp Granulated Garlic 
  • 1 tsp Onion Powder 
  • 1 T Pickling Spice (optional) 

Rub:

  • ¼ c Ground Black Pepper 
  • ¼ c Ground Coriander 
  • 2 lbs thin sliced bacon 
  • Caul Fat  (Optional)

Method:

Clean and square bottom rounds. Prepare brine by dissolving salt and spices in half the water, bring to boil, allow to steep 5-10 minutes.

Add remaining cold water to chill, inject meat with brine, submerge meat in remaining brine, refrigerate for 24-48 hours.

Remove, wash, pat dry. Combine pepper and coriander, coat meat with spices, wrap with bacon, if you have caul fat, wrap with caul fat as well.

Wrap in plastic wrap and place in fridge for 24-48 hours.

Cold smoke on low for 1 hour, Wrap in foil turn up to 250 until internal temp is 140 for venison and 160 for bear. If the bacon has not browned, finish on high heat. Let meat rest for 10 minutes before slicing. Serve hot or cold. 

Also makes a great Rueben Sandwich!

 

               

    

      

Print Friendly, PDF & Email

5 Responses

  1. Greg Ray says:
    November 25, 2020 at 11:41 am

    There was just about a fight over the last few slices of this pastrami. As Chef mentioned in the video, it is really great with bear meat and that is what we used. Will be making again soon.

    Reply
  2. Francisca says:
    January 23, 2021 at 4:58 pm

    Hey I know this is off topic but I was wondering if you knew of any widgets I could add to my blog that automatically tweet my newest twitter updates.

    I’ve been looking for a plug-in like this for quite some time and was hoping maybe you
    would have some experience with something like this.
    Please let me know if you run into anything.
    I truly enjoy reading your blog and I look forward to your new updates.

    Reply
  3. Bev says:
    January 24, 2021 at 3:15 am

    obviously like your web-site however you have to take a look at the spelling on several
    of your posts. A number of them are rife with spelling issues and I in finding it very
    bothersome to tell the truth then again I’ll definitely come again again.

    Reply
  4. Carina says:
    January 24, 2021 at 3:17 am

    Amazing blog! Do you have any recommendations for aspiring writers?
    I’m hoping to start my own blog soon but I’m a little lost
    on everything. Would you suggest starting with a free platform like WordPress or go for a paid option? There are so many choices out there that
    I’m totally overwhelmed .. Any recommendations? Thanks!

    Reply
  5. Celsa says:
    January 24, 2021 at 4:07 am

    Hmm is anyone else having problems with the pictures on this
    blog loading? I’m trying to find out if its a problem on my end or if it’s the
    blog. Any responses would be greatly appreciated.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

PrevPreviousIndividual Axis Wellingtons
NextElk Burger (Using Mayo For Fat Content)Next
Share on facebook
Facebook
Share on whatsapp
WhatsApp
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on email
Email
email icon

Join our exclusive world!
Receive promotions, tips & more!

NAVIGATION

  • About
  • Watch
  • Events
  • Recipes
  • Blog
  • Contact
Menu
  • About
  • Watch
  • Events
  • Recipes
  • Blog
  • Contact

CONTACT US

FOLLOW US

Facebook
Instagram
Youtube

All rights reserved © 2020 From Field to Table