Venison pastrami sandwich

Ingredients

Prep time: 45 min

2 persons

Venison should be in the brine overnight before finishing

Feel free to make more if you like, it lasts well in the fridge.

Undyingly popular in the USA pastrami is, with a little patience, easy to make at home. Sliced thinly and piled high on a sandwich it is comfort food pure. Mountain River venison's low fat content makes this a tender and healthy extravagance.

Pickling salt is often called pink salt. It is not to be used like normal salt nor is it to be confused with Himalayan pink salt which is naturally pink in colour.

To make your Pastrami

Tenderstrip flat 400 g

or

Tri-tip / Picanha 400 g

For the pastrami - brine

• 1Ltr. water - 16g pickling salt

• 1 tbsp. pimento - bay leaves

• 1 tbsp. dried lovage

Rub:

• 2 tablespoons whole black peppercorns

• 1 tablespoon whole coriander seeds - 1 tablespoon oyster sauce

• 1 tablespoon brown sugar - 1 tablespoon paprika

• 2 teaspoons garlic grated - 2 teaspoons onion grated

• 1/2 teaspoon whole mustard seeds - 1 tablespoon mustard

• Venison (the trip tip or a nice shaped cut from the leg)

Preparations

Step 1

Heat the water till it boils, stir in the pickling salt and remove from the heat. Add the piment, bay leaf and lovage and allow to cool. Place the venison in the brine and make sure it is covered. Leave to steep overnight in the refrigerator.

Step 2

1. Roast the whole peppercorns, coriander seeds and the mustard seeds in a pan till it starts crackling.

2. Let it cool down and crush the spice mix, garlic, onions, mustard, parsley, paprika, brown sugar, mustard and the oyster sauce in a mortar.

3. Rub in the spice mix into the meat covering all surfaces evenly.

4. In a pan on medium heat fry briefly to seal on all sides. Finish in the oven to a core temperature of 57°C. Let it cool down and slice it thin and put it aside.

To assemble your pastrami sandwiches.

• Venison pastrami

• eggplant

• dried tomatoes

• pesto

• 1 buffalo mozzarella

• 4 slices of thick toast bread

1. Cut the aubergine into slices. Drizzle with olive oil. Grill in a frying pan or on the BBQ. Season with pepper and salt.

2. Drizzle the slices of toast bread with olive oil. Grill in a frying pan or on the BBQ.

3. Cut the pastrami into thin slices.

4. Spread some pesto on a slice of grilled toast bread. Place a slice of grilled eggplant and cover with buffalo mozzarella. Add slices of pastrami as desired. Cover with dried tomatoes and finish with a second slice of grilled toast bread.

Ready to serve!