Pronghorn Pastrami

A expertly prepared approach to pronghorn antelope that produces delicious results that highlight the natural flavors. This recipe uses careful attention to detail to bring out the best in your harvest, creating a memorable meal for family and friends.

Jewish deli technique meets Western game

Culinary Innovation This preparation adapts traditional pastrami curing and smoking techniques to pronghorn, creating unique charcuterie with complex flavors.

Ingredients

• 4-5 lbs pronghorn 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 Process

1. Curing Phase:

   • Apply cure mixture evenly to roast
   • Duration: 5-7 days refrigerated, turning daily
   • Purpose: Flavor development and preservation

2. Rinsing and Coating:

   • Rinse cured meat thoroughly under cold water
   • Spice coating: Press coarse pepper and coriander firmly
   • Adhesion: Coating should stick to surface

3. Cold Smoking:

   • Cold smoke 12-18 hours at 80-90°F
   • Wood: Hickory or oak for traditional flavor
   • Equipment: Requires cold smoking capability

4. Final Cooking:

   • Steam or poach to 145°F internal temperature
   • Texture: Should be firm but easily sliceable
   • Cooling: Cool completely before final slicing

Service: Slice thin for sandwiches, charcuterie boards Innovation: Game pastrami offers unique flavor profile