Mule Deer Pastrami

This expertly prepared mule deer recipe delivers delicious results that highlight the natural flavors. Using careful attention to detail, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

Jewish deli technique meets Western game

Culinary Innovation This preparation adapts traditional pastrami curing and smoking techniques to mule deer, creating unique charcuterie with intense flavors.

Ingredients

• 4-5 lbs mule deer eye of round roast
• 1/4 cup kosher salt
• 2 tbsp brown sugar
• 2 tbsp black pepper, coarse ground
• 2 tbsp coriander seeds, cracked
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp curing salt (Prague Powder #1)
• 1 tsp ground cloves

Traditional Pastrami Method

1. Curing Process: Apply the curing mixture and refrigerate for 7 to 10 days, flipping the meat daily for even curing.

2. Rinsing and Coating: Rinse off all the cure and pat dry. Coat heavily with coarsely cracked black pepper and ground coriander.

3. Cold Smoking: Cold smoke at 80°F to 90°F for 12 to eighteen hours. This flavors without cooking.

4. Final Cooking: Steam or poach gently until the internal temperature reaches 145°F (with 3-minute rest). Cool before slicing thin.

Storage: Refrigerate up to 2 weeks, freeze 6 months