Venison Pastrami (wet cured)
A bit more work than corned venison, but the result is simply spectacular in flavor and texture. Corned is no slouch, but side by side? I’m on “Team Pastrami”.
Ingredient: Brown sugar
Moose Munch
OK, it’s not wild game. It’s hard to work game into desserts. Besides, it does have “Moose” in the name. You could use it to say “OK kids, eat all your venison and daddy will make moose munch.”
If popping your own from kernels, keep in mind that freshness matters — Not because popcorn kernels go bad, but because over time they lose some of the moisture they need to pop properly. If it’s been on the shelf for a year just buy a new batch.
Venison Andouille
A heavily smoked and highly spiced cajun sausage, typically used as an ingredient for other cajun dishes (like jambalaya, gumbo, or in a crawfish boil).
Pastrami Rub
Plan to use about 5% of the meat weight in rub weight.