Pastrami Spice-Encrusted Venison with Huckleberry Ketchup

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After reading the first review, I decided to not risk using the backstrap (tenderloin roast. I used the shoulder roast instead. The rub is a crazy spice-rack clearing endeavor that I would not undertake without a spice mill. The meat did taste a lot like pastrami. My wife and I really liked it – partly because it was so novel. We agree with the previous reviewer that we could not taste the deer meat, so this is the way to go if you do not like venison. We couldn't find huckleberries, so we used blackberries. It was not the consistency of ketchup, it was more like a sauce. The ketchup took longer to reduce than the recipe indicated – luckily it was cold out so we chilled the sauce outdoors – next time we would make the sauce in advance. Overall, we liked the recipe because it was interesting and yummy.

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Mainly I was disappointed because the spices were way too strong for the vension; there was no venison flavor at all. It might be OK for a 5 year old swamp buck or roadkill, but a total waste of a nice tender fawn loin. We also found it to be too salty. Because this was a small deer, the roast was well-done at 35 minutes. I should have baked it for 20.