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Our Agrestic Life offers a personalized photography experience for busy moms who want to capture precious moments with their little ones. As a mom myself, I understand the importance of being in the picture too! With short, sweet, and stress-free shoots, you'll not only have fun but also have beautiful photos to cherish and share with your loved ones. Say goodbye to missing out on those special memories and hello to timeless keepsakes with Our Agrestic Life.

Our Agrestic Life offers a personalized photography experience for busy moms who want to capture precious moments with their little ones. As a mom myself, I understand the importance of being in the picture too! With short, sweet, and stress-free shoots, you'll not only have fun but also have beautiful photos to cherish and share with your loved ones. Say goodbye to missing out on those special memories and hello to timeless keepsakes with Our Agrestic Life.

Our Agrestic Life offers a personalized photography experience for busy moms who want to capture precious moments with their little ones. As a mom myself, I understand the importance of being in the picture too! With short, sweet, and stress-free shoots, you'll not only have fun but also have beautiful photos to cherish and share with your loved ones. Say goodbye to missing out on those special memories and hello to timeless keepsakes with Our Agrestic Life.

Venison pastrami offers a unique twist on a classic deli favorite, combining the rich, lean flavor of deer meat with the bold spices and curing techniques of traditional pastrami. If you hunt or have access to locally harvested deer, making your own venison pastrami is a rewarding way to enjoy this game meat in a new form. This guide walks you through each step, from selecting the right cut to curing, seasoning, smoking, and slicing your venison pastrami for a flavorful, tender result. The delicious Charcuterie Board I made for Thanksgiving Choosing the Right Cut of Venison The first step to great venison pastrami is selecting the right cut from your deer. Pastrami traditionally comes from beef brisket, but venison brisket is rare and often unavailable. Instead, use cuts with good muscle structure. I like to use the hind quarter roasts if available. Best venison cuts for pastrami: Venison shoulder (also called the chuck) Venison round Venison hind quarter: These tougher cuts benefit from the slow curing and smoking process, becoming tender and flavorful. Preparing the Venison for Curing Once you have your cut, trim excess silver skin and any large fat deposits. Venison is leaner than beef, so be careful when smoking that you don't dry the meat out too much. But the gamey-ness comes from the fat. So I prefer to trim it all off. Next, prepare your curing brine. A wet brine is ideal for venison pastrami because it helps keep the meat juicy. The brine typically contains: Brine recipe for 2-3 pounds of venison: 1 gallon water splash of maple syrup 3/4 cup kosher salt ( I prefer pink Himalayan salt) 1/2 cup brown sugar 1/2 cup of white sugar 1 Tbs of cure 1 Tbs of Pickling Spice 2 Tbs cracked black peppercorns 1 Tbs Garlic Powder 1 Tbs Onion Powder 1/2 Tbs of Coriander 1/2 Tbs of Mustard Seeds 4 cloves garlic, crushed (2 Heaping Spoonfulls of Jarlic) 3-4 bay leaves Optional but I put 1 Tbs of Jalapeno Powder for an extra kick Dissolve salts and sugar in warm water, then cool completely before adding meat. Submerge the venison fully in the brine inside a sealed container or heavy-duty zip-top bag. Refrigerate for 7 to 12 days, turning the meat every day to ensure even curing. Crafting the Pastrami Spice Rub After curing, rinse the venison well under cold water to remove excess salt and pat dry with paper towels. The next step is applying the spice rub that defines pastrami’s signature flavor. A classic pastrami rub includes: Coarsely ground black pepper Ground coriander Garlic powder Paprika (smoked or sweet) Mustard seeds (optional) Brown sugar (optional for a touch of sweetness) Mix these spices in a bowl and rub generously over the entire surface of the venison. Press the rub into the meat to help it adhere. The rub can be anything you like, spice with your heart. Smoking the Venison Pastrami Smoking is the final step that transforms the cured and spiced venison into pastrami. Use a smoker or a grill set up for indirect smoking. Choose hardwoods like hickory, oak, or fruitwoods such as apple or cherry for a balanced smoky flavor. Smoking tips: Preheat smoker to 180°F Place venison on the smoker rack away from direct heat. Smoke until the internal temperature reaches 155°F, which usually takes 4 to 6 hours depending on thickness. Use a meat thermometer to monitor temperature accurately. Optional: Wrap the meat in foil after 3 hours to retain moisture, then unwrap for the last hour to firm up the crust. Once smoked, let the venison pastrami rest for at least 30 minutes before slicing. This allows juices to redistribute and improves texture. Serving and Storing Venison Pastrami Slice the venison pastrami thinly against the grain for the best tenderness. Serve it on rye bread with mustard, pickles, and Swiss cheese for a classic deli-style sandwich. You can also add it to salads, wraps, or enjoy it on its own as a protein-rich snack. Storage tips: Wrap leftover pastrami tightly in plastic wrap or foil. Refrigerate for up to one week. For longer storage, freeze slices in airtight bags for up to 3 months. Reheat gently by steaming or microwaving wrapped in a damp paper towel to avoid drying out. Why Choose Locally Sourced Venison? Using venison from local deer has several benefits: Freshness: You control the processing and know exactly where the meat comes from. Sustainability: Hunting local deer helps manage wildlife populations and supports ethical meat consumption. Flavor: Wild venison has a richer, more complex flavor than farmed meats, which shines through in pastrami. By making venison pastrami yourself, you connect with the food’s origin and enjoy a truly unique culinary experience.

Dive into the elegance of Vanilla Creme Brulee, where silky, vanilla-infused custard meets a perfectly caramelized sugar crust that cracks with the slightest touch. Each spoonful is a creamy, golden delight, balancing rich sweetness with a satisfying crunch. Pure indulgence in every bite. Here are the best tips for making the perfect Vanilla Creme Brulee Use Fresh ingredients: Opt for fresh cream, high-quality vanilla beans/ or extract, and large, fresh eggs for the richest flavor and smoothest texture. Temper the Eggs: When adding the hot cream to egg yolks, do its slowly while whisking constantly to avoid scrambling the eggs. Strain the Custard: Pour the custard through a fine mesh sieve to remove any lumps, ensuring a silky-smooth texture. Low and Slow Baking: Bake in a water bath (bain-marie) at a low temperature to prevent the custard from curdling or cracking. Caramelize Just Before Serving: Sprinkle a thin, even layer of sugar and use a kitchen torch to caramelize it. This creates a crisp topping without warming the custard. Let it Chill: Allow the custard to cool completely before in the refrigerator before adding the sugar topping. This helps set the custard perfectly. Experiment with Sugar: Use superfine sugar for an even caramelization, but brown sugar can add a deeper. molasses-like flavor if desired. Author: Lauren Cox Prep Time: 10 Minutes Total Time: 60 Minutes Yields: 1 Bread Loaf 9x5 Category: Dessert Bread Method: By Hand Cuisine: American Ingredients 2 C. Heavy Whipping Cream Pinch of Sea Salt 1 Vanilla Bean or 1 Tbs. Vanilla Extract 1/2 C. Granulated White Sugar, plus extra for the topping 4 Large Egg Yolks Lets get started! Prep Oven and Ramekins. Heat Oven to 325 degrees. Place 4 (6-ounce) ramekins side by side in a large baking dish or casserole pan. Place a kettle of water on the stove to boil ( Or like me I use an electric kettle ) Heat the Cream: Add the cream and salt to a small saucepan. Scrape the seeds from a vanilla bean into the cream and briefly whisk to combine ( Or use vanilla extract) Heat over low heat until the cream is hot but not simmering. Then remove from heat Whisk the Sugar and Egg Yolks: While the cream mixture is heating up, combine the sugar and egg yolks in a separate medium mixing bowl. Whisk by hand for 30 seconds to combine. Temper the Eggs: While whisking the egg mixture with one hand, use your other hand to slowly add in 1/2 cup of the cream mixture. Repeat with an additional 1/2 cup while whisking. Then pour in the remaining cream and whisk to combine. Strain: Strain the entire mixture through a fine mesh sieve into a clean bowl to catch and discard any clumps that might have accidently scrambled. Fill the Ramekins: Pour the mixture evenly into the ramekins so that they nearly full. Pour the hot water from the kettle into the baking dish around the ramekins (avoid pouring water into the ramekins) until the water reaches halfway up the ramekins. Bake: Very carefully transfer the baking dish to the oven. Bake for 30 to 40 minutes or until the custard is still slightly jiggly but the centers are barely set. If you want to double check you got it right, the centers should read 165 degrees in the center. Cool: Remove the oven (Carefully! The water will be very hot) Then carefully remove the ramekins and transfer them to a heat proof surface. Once room temp, transfer to the fridge for at least 4 hours before serving. Brulee: Once the custard is chilled. Remove the ramekins from the fridge and add a light even layer of sugar to the top and use a kitchen torch to caramelize the sugar. Hold the torch at least 2-3 inches away from the top of the custard and very slowly move the flame across the surface until it is a deep amber color and bubbly. Let the custard rest for at least one minute before serving. Serving: Serve immediately, top with berries or preferred toppings if desired. If you tried this recipe please share your results and pictures down below! I would love to know how it turned out.

It is so hard to find good gluten free recipes, especially for pie crusts. Don't worry! I did all the hard work for you and now you just get to enjoy warm, flaky and flavorful pies. I have tried this with a few different gluten free flour blends and only one has worked Divided Sunset All Purpose GF Flour has been the best one for me. The problem with gluten free flour for pie crusts is it is lacking the stretchy-gummy feel that normal pie doesn't have. If you use another type of flour I can't promise the results. My number one trick I have learned over the years, is always use cold butter and cold water. If you can also let your dough settle in the fridge for about 30 minutes before using it. Author: Lauren Cox Prep Time: 10 Minutes Total Time: 60 Minutes Yields: 12ish Small Fried Pies Category: Dessert Bread Method: By Hand Cuisine: American   Dry Ingredients 2 C. Gluten Free Flour 1/2 C. Salted Butter (COLD) Cut and Diced 1 Tbs. Cane Sugar 1/4 Tsp Salt 1 Large Egg 1/3 C. Cold Water Lets get started! Heat up some oil over the stove, I prefer to use peanut oil for frying. This recipe also works for the air fryer if you want to make a healthier version. Add your dry ingredients to a bowl and whisk together. Add cold cut butter into the dry ingredients. Use a pastry cutter to cut the butter into the flour. Everything should be mixed thoroughly and the butter should be in smaller chunks then the size of peas. Add the water, egg and mix them into the dough. Place the dough on parchment paper and dust with a little bit of gluten free flour. Roll the flour to 1/4 or your preferred thickness. Use a large circle cutter to cut your dough into circles. Add a spoonful or two of your preferred filling to the center of the circle, fold the dough over and crimp the edges. Makes your edges are crimped together good so none of the filling comes out during the frying process. (Air Fryer Instructions Only) If you decide to pass on the oil, poke 3 holes on the top of your pie so during the cooking process the steam from the fruit doesn't make your crust soggy. Fry and enjoy! I love powdered sugar or coarse sugar on the top of mine for a little extra touch of sweetness. Links included in this blog are affiliate links and I do earn commision.