Venison pastrami

Pastrami is great with salads and in sandwiches. This recipe uses a topside of venison which has been cured and smoked, then cooked slowly, giving a fantastic-tasting pastrami that can be sliced wafer thin. Serve as a starter or to accompany cheese.

Makes approximately 500g of pastrami depending on the size of topside. Red deer topsides are good because they are sizeable joints.