Venison Pastrami

Ingredients:

• 1  2 to 3 lbs venison roast

• Hi Mountain Seasonings Game Bird & Poultry Brine Mix

• 2 tbsp Hi Mountain Seasonings Garlic Pepper Rub

• 1 tbs ground coriander

• 1/4 cup beef stock

Directions:

1 Trim any fat or sliver skin off the venison roast.

2 Mix one pouch of Hi Mountain Seasonings Game Bird & Poultry Brine Mix with 3 1/2 quarts of water. Add the venison roast to the brine and refrigerate for 7 days.

3 After refrigerating for 7 days, remove the venison roast from the brine and rinse throughly. Soak the venison roast in a water bath for two hours, changing the water once during this process. Remove the venison roast from the water bath and dry with paper towel.

4 Place the venison roast on a rack to air dry for one hour.

5 In a small bowl, mix the Hi Mountain Seasonings Garlic Rub and coriander together. Liberally cover all sides of the roast with this mixture.

6 Set the smoker/pellet grill to 200 degrees F and place the roast in the smoker. Once the internal temperature of the roast reaches 150 degrees F remove from smoker.

7 Place the roast on a large piece of tin foil. Pour the beet stock on top of the roast and seal the foil tightly around the roast.

8 Place the roast back into the smoker and steam another 30 minutes.

9 Remove foil-wrapped venison roast from smoker and carefully take the roast out of the foil.

10 Let the venison pastrami rest for 20 minutes before slicing and serving.

Note: Use a meat thermometer to make sure the internal cooking temperature has reached 150 degrees F.