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Venison Rub Recipe

Venison Dry Rub Seasoning

Author: Larry White
5 from 15 votes
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Prep Time: 15 minutes

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.

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

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