Venison Dry Rub Seasoning
This venison dry rub is made with toasted coriander, cumin, fennel, black pepper, herbs, chili powder, and kosher salt, then ground to a fine texture for a smooth seasoning. It works especially well on pan-seared venison steaks and medallions when you want a darker crust and more flavor without a marinade.
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
- Toast the whole spices gently. Cook the coriander, cumin, fennel, and black pepper over medium-low heat until fragrant and just a little darker, about 3 to 5 minutes. If they get too dark, the rub can taste bitter.
- Let the spices cool fully. Do not grind them while they are still warm or the rub can clump and lose some of its texture.
- Grind the rub fine. This recipe works best when the spices are ground smoothly instead of coarse, because a finer rub coats venison steaks more evenly and browns better in the pan.
- Use it for pan-seared venison. The post specifically recommends this rub for pan-seared steaks and venison medallions, and says grilling with a dry rub makes it easier to burn the coating.
- Oil the meat lightly first. For roasts, coat the venison with a light layer of olive oil, then add the rub so it sticks evenly to the surface.
- Store it airtight. Keep the finished rub in an airtight container in a cool, dark place. The post says it will hold for a few months before it starts to lose quality.
Nutrition
Calories: 1176kcal | Carbohydrates: 216g | Protein: 54g | Fat: 51g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 29g | Sodium: 63316mg | Potassium: 6202mg | Fiber: 126g | Sugar: 7g | Vitamin A: 21798IU | Vitamin C: 44mg | Calcium: 3168mg | Iron: 117mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!