Ingredients
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5 tablespoons sugar-based curing mixture (such as Morton® Quick Cure®)
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2 tablespoons brown sugar, or as needed
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1 tablespoon coarsely ground black pepper, or as needed
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1 tablespoon paprika
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1 tablespoon crushed bay leaf
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1 teaspoon ground allspice
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½ teaspoon garlic powder
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5 pounds venison rump roast
Directions
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Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl; refrigerate for 5 days.
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Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain.
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Preheat oven to 250 degrees F (120 degrees C).
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Season roast with additional black pepper and brown sugar, and place in a roasting pan.
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Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.
Nutrition Facts (per serving)
| 160 | Calories |
| 3g | Fat |
| 3g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 15 | |
| Calories 160 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 6% |
| Cholesterol 106mg | 35% |
| Sodium 2378mg | 103% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 2g | |
| Protein 29g | 57% |
| Vitamin C 1mg | 1% |
| Calcium 14mg | 1% |
| Iron 5mg | 25% |
| Potassium 338mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
