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High Mountain Seasoning’s Venison Pastrami

Entered by Gary Howey

Former tournament angler, hunting and fishing guide. Inducted into the National Freshwater Fishing "Hall of Fame" in 2017. Active member of the Association of Great Lakes Outdoor Writers (AGLOW), Past Executive Director (AGLOW). Howey has been an outdoor communicator since 1980 with his award winning syndicated "Of the Outdoors" columns appearing in magazine, newspapers, and tabloids throughout he upper Midwest and nationally.

August 23, 2021

Have you tried making your own venison pastrami? It’s easy and delicious.                                                         


  • 1  2 to 3 lbs. venison roast Hi Mountain Seasonings Game Bird & Poultry Brine Mix
  • 2 Tbsp. Hi Mountain Seasonings Garlic Pepper Rub
  • 1 Lb. ground coriander
  • 1/4 cup beef stock


  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 thoroughly. 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

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