Cabelas Venison Pastrami Recipe

Discover the magic of Cabela's Venison Pastrami recipe! Elevate your culinary skills with this wild game twist on a classic – a must-try feast awaits!

Cabelas Venison Pastrami

    Cabela's Venison Pastrami

  • Cuisine: Fusion
  • Category: Main Dish
  • Prep Time:
  • Curing Time: Minimum of 5 days (varies based on roast thickness)
  • Soaking Time: Few hours to overnight
  • Smoking Time: 3-4 hours
  • Steaming Time:
  • Servings: 4
  • Calories: 150 calories

About Ingredients Instructions Video Servings Tips Substitutes

Cabela's Venison Pastrami is a savory delicacy that transforms wild game into a culinary masterpiece. Renowned for its rich flavors and aromatic spices, this recipe elevates venison, particularly the eye of round cut, into a tender and succulent pastrami.

The recipe process begins with a meticulously crafted cure, featuring a blend of Tender Quick, brown sugar, black pepper, onion powder, garlic powder, paprika, and allspice. This mixture is generously applied to the venison, ensuring every inch is thoroughly coated.

The curing period, lasting a minimum of five days, allows the flavors to infuse and the meat to undergo a transformative process. During this time, the venison is turned daily, with the appearance of flavorful liquid in the curing bag considered a positive sign. Post-curing, the roast undergoes a thorough rinse and a rejuvenating soak in cold water, enhancing the marriage of spices and textures.

The smoking phase introduces another layer of complexity. A robust rub of black pepper, ground coriander, and garlic powder adorns the venison before it enters a pre-heated smoker. The slow-smoking process, typically lasting 3-4 hours, imparts a smoky essence while bringing the internal temperature to a delectable 150°F.

The final touch involves a brief stint in tinfoil, where the pastrami is steamed to perfection, allowing the flavors to intensify. Sliced and savored, Cabela's Venison Pastrami is a culinary triumph, showcasing the fusion of bold spices and the natural richness of venison. This recipe is a testament to the art of transforming game meat into a gourmet experience that captures the essence of traditional pastrami with a wild twist.


Embark on a flavor-packed journey with our Homemade Venison Pastrami recipe – a wild twist on a classic favorite. Unleash the culinary adventure now!


  • 1 venison roast, trimmed
  • 3 tbsp Tender Quick
  • 1.5 tbsp brown sugar
  • 1.5 tbsp coarsely ground black pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp ground allspice
  • 4 tbsp coarsely ground black pepper
  • 1.5 tsp ground coriander
  • 1.5 tsp garlic powder

Method Instructions

  1. Combine the enhanced cure ingredients and generously coat the venison roast.
  2. Place the seasoned roast in a sealed bag and let it rest in the refrigerator.
  3. Turn the roast daily for optimal curing; expect to see some flavorful juices in the bag.
  4. After a minimum of five days, remove the roast, giving it a thorough rinse.
  5. Soak the roast in cold water for a few hours or overnight, allowing the flavors to meld.
  6. Apply the upgraded rub liberally to the roast and transfer it to a pre-heated smoker.
  7. Smoke until reaching an internal temperature of 150°F, ensuring a robust flavor profile.
  8. Wrap the smoked roast in foil, infusing it with a touch of beef stock, and seal tightly.
  9. Let it steam for around 30 minutes, allowing the juices to reabsorb into the meat.
  10. Unwrap the foil, slice with anticipation, and relish in the rich, homemade venison pastrami experience.

Recipe Video

Cabelas Venison Pastrami

This is a video about Cabelas Venison Pastrami.

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Recipe Tags: Cabelas Venison Pastrami, Cabelas Venison Pastrami Recipe, Recipe


Serving Cabela's Venison Pastrami is a delightful experience that allows you to showcase the rich flavors and tender texture of this wild game creation. Here's a simple guide to serving this culinary masterpiece:

  • Slicing: Begin by slicing the pastrami thinly against the grain. This ensures that each slice captures the optimal tenderness and flavor. A sharp knife works best for achieving precision in slicing.
  • Accompaniments: Consider serving the venison pastrami with traditional pastrami accompaniments. Rye or pumpernickel bread, mustard, and pickles are classic choices. The slightly gamey and smoky notes of the pastrami pair exceptionally well with the tanginess of mustard and the crunch of pickles.
  • Sandwiches: Create mouthwatering sandwiches by layering thin slices of venison pastrami between slices of your chosen bread. Add a dollop of mustard, and if you like, include some fresh greens or a slice of cheese to enhance the overall experience.
  • Charcuterie Board: Arrange sliced venison pastrami on a charcuterie board alongside other cured meats, cheeses, crackers, and condiments. This presentation allows guests to customize their bites and appreciate the pastrami in a more diverse culinary setting.
  • Appetizer Bites: Turn the pastrami into appetizer bites by pairing it with small pieces of cheese or placing it on crostini. This offers a sophisticated and bite-sized way to enjoy the unique flavors of the venison pastrami.
  • Salads: Incorporate sliced venison pastrami into salads for an unexpected burst of flavor. Its smokiness complements various greens, and you can add ingredients like cherry tomatoes, cucumber, or croutons for a satisfying salad.


  1. Meat Selection: Opt for eye of round cut for a thinner slice and shorter curing time. However, feel free to experiment with other cuts like those from the rear quarter or front shoulder for varied textures.
  2. Curing Time: The curing time may vary based on the thickness of your roast. Consider five days as a minimum but monitor the process to achieve the desired flavor and tenderness.
  3. Curing Application: Ensure thorough application of the cure to every surface of the venison. This step is crucial for the flavors to penetrate the meat effectively.
  4. Curing Bag: Use a gallon-sized plastic bag for curing to allow the meat to be evenly coated and facilitate the accumulation of flavorful liquids during the curing process.
  5. Rinsing and Soaking: Rinse the cured roast thoroughly and soak it in cold water to remove excess saltiness. This step contributes to a balanced flavor profile.
  6. Smoking Temperature: Maintain a consistent smoking temperature in the smoker to achieve optimal results. Aim for an internal temperature of 150°F for the venison.
  7. Rub Application: Generously apply the rub to the smoked roast for an extra layer of flavor. Adjust the spice levels to your liking for a personalized touch.
  8. Steaming Technique: When steaming in foil, ensure a tight seal to lock in moisture and allow the pastrami to absorb the beef stock flavors during the final cooking phase.
  9. Slicing Technique: When slicing, go against the grain for the most tender and enjoyable bites. A sharp knife is essential for achieving clean and thin slices.
  10. Customization: Feel free to experiment with additional spices or herbs in the cure and rub to tailor the pastrami to your taste preferences.

Ingredient Substitutes

While some ingredients in the Homemade Venison Pastrami recipe are quite specific, you can make certain substitutions based on availability and personal preferences. Here are some potential ingredient substitutes:

  1. Tender Quick Substitute: If you don't have Tender Quick, you can replace it with a mixture of 1 tablespoon of salt and 1 teaspoon of curing salt (pink salt) for the curing process. Adjust salt levels based on your taste preferences.
  2. Brown Sugar Alternative: Substitute brown sugar with honey, maple syrup, or agave nectar for a different sweetness profile.
  3. Spice Variations: Experiment with different spices in the cure and rub. For instance, try using ground cumin, mustard powder, or smoked sea salt to add unique flavors.
  4. Smoked Paprika Options: If you don't have smoked paprika, regular paprika can be used, or you can enhance the smokiness with a touch of liquid smoke in the cure mixture.
  5. Coriander Replacement: Ground caraway seeds can be an alternative to ground coriander, providing a slightly different but compatible flavor.
  6. Garlic Powder Alternatives: Use fresh minced garlic for a more pronounced garlic flavor. Adjust quantities to your liking.
  7. Custom Rub Additions: Feel free to include additional herbs like thyme, oregano, or rosemary in the rub for an extra layer of complexity.
  8. Beef Stock Options: If you prefer a homemade touch, substitute store-bought beef stock with a homemade beef broth or a vegetable broth for a lighter flavor.


Indulge in the unmatched satisfaction of crafting your own venison pastrami. Elevate your culinary prowess and savor the wild-inspired triumph. Happy cooking!

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