The fall is a great time to cook some venison. For today's lunch I made a variety of pastrami, goulash and steak. So let's get started:
Pastrami:
This piece of meat was dry cured for about 10 days. Yesterday I seasoned it with a rub similar to
Meathead's Pastrami rub:
4 tsp coarsely ground black pepper
2 tsp ground coriander
0,5 tsp mustard powder
0,5 tsp packed brown sugar
0,5 tsp paprika
1 tsp onion powder
1 tsp garlic powder
This was smoked with apple wood at 200° F until an IT of 140° F was reached.
Before the pastrami was smoked, I started with the venison goulash: sear the meat, take it out and sweat 1 sliced onion and 3 chopped jalapenos, toss the meat back into the dutch oven, season with paprika, salt, pepper, add 1 can chopped tomatoes, beef stock and red wine.
Add red wine to the cook, too...
At the end of the cooking time, I cooked a venison steak on the mini egg: seared directly and cooked indirectly to an IT of 135° F.
Plated with pasta (BTW: today's world pasta day!) an Brussels sprouts:
