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For the brine take all the ingredients, put them in a saucepan and bring to a boil. Once reached, turn off the heat and let it cool. When the brine is cold, dip the venison meat and leave it in brine for 12 h.
For the rub toast the peppers and cloves, then blend everything with the remaining ingredients. After 12 h take the venison nut, dry and pass it in the smoothie rub. Cook at 80 ° (26°F) until it reaches an internal temperature of 52° (126°F).
For the almond sauce soak the almonds in water overnight. The next day, blend everything and add salt. Strain the mixture.
In a pan sauté the porcini mushrooms, previously cut into cubes, with the rest of the ingredients.
Cut the venison pastrami into slices, arrange the maldon salt, the porcini mushrooms and the almond sauce. Garnish the plate with toasted and chopped almonds, oil or meat stock.