Known for its mile-high pastrami sandwiches, I ordered mine up at the counter and walked out of the deli uncomfortably full but incredibly satisfied and curious as to this style of brining, curing, smoking and steaming the meat.
Upon returning home in the peak of the Tennessee rut, I was fortunate to harvest a beautiful whitetail. So after doing my research, I learned that the whole muscle roasts in the rear hams of the deer (elk, antelope, moose etc.) can easily be used to make a venison version of this deli style meat. I love using the cuts of meat which are typically just thrown into a grind pile or used for jerky and making an absolutely remarkable use of their capabilities. I went to work on trying to replicate this iconic dish with venison instead of the typically used beef. Although it takes a bit of time and patience, I can assure you it’s completely worth it.
Next time, have your meat processor pull the whole muscle roasts for you, or if you’re like me and process your own deer, save those roasts for this recipe. You’ll thank me later. Now I can enjoy that big city deli style taste from the comfort of the country. Pile this high on some rye bread with spicy brown mustard, sauerkraut, Swiss cheese with a side of dill pickles and enjoy!