Venison Dry Rub Seasoning
Ingredients
For a 1/3 Cup Batch
- 4 teaspoons whole coriander seeds
- 2 teaspoons whole cumin seeds
- 2 teaspoons whole black peppercorns
- 2 teaspoons fennel seeds
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 2 teaspoons mild chili powder, I like to use ancho or guajillo
- 2 teaspoons kosher salt
For a 1 Cup Batch
- 1/4 cup whole coriander seeds
- 2 tablespoons whole cumin seeds
- 2 tablespoons whole black peppercorns
- 2 tablespoons fennel seeds
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 2 tablespoons mild chili powder
- 2 tablespoons kosher salt
Instructions
- Preheat a large skillet over medium-low heat. If using an oven, preheat it between 330 and 350 degrees F.
- Spread the coriander, cumin seeds, fennel seeds and black pepper in an even layer in your skillet or baking sheet.
- Cook the seasonings and give them a toss every 30 seconds if using and pan. They will start smelling fragrant in around 3 to 5 minutes and will have lightly darkened. At this point, remove them from the heat and let them cool to room temperature.
- If cooking in the oven you only need to toss them once at around the 3-minute mark. After tossing cook them for another 2 to 3 minutes. Remove them from the oven and let cool to room temperature.
- After the seasonings have cooled, place them along with the remaining ingredients into a spice grinder or a coffee grinder. Grind them until smooth
- Place the freshly ground seasonings in an air-tight container if not using right away. If stored properly, they will keep for a few months before they start to lose their quality.
NOTES
Grinding Spices For The Perfect Texture
The reason most pre-made steak spice rubs found in stores are often considered horrible is due to their chunky texture. They are frequently processed into a coarse texture that doesn’t adhere to the steaks, and what remains is usually burned and cooked unevenly. By grinding your spices to a smooth, fine texture, they will coat the meat evenly, resulting in a beautifully coated steak with a golden and richly colored crust. Make this recipe?Mention @Larry__White or tag #WildGameGourmet!