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Rub: Venison Dry Rub (for Tenderloin or Chops)

Shared with me by: Katie B (friend)

Could use on any red meat as well, such as tenderloin, ribeyes etc.
Great flavor!

Ingredients

3/4 Cup

  • ¼ c. kosher salt
  • 1 Tbls. black pepper
  • 2 t. onion powder
  • 2 t. garlic powder
  • 3 Tbls. brown sugar
  • 2 Tbls. ground dark roast coffee (see Notes)
  • 2 t. smoked paprika
  • 1 t. chili powder

1/2 Recipe

  • 2 Tbls. kosher salt
  • 1-1/2 t. black pepper
  • 1 t. onion powder
  • 1 t. garlic powder
  • 1-1/2 t. brown sugar
  • 1 Tbls. ground dark roast coffee
  • 1 t. smoked paprika
  • ½ t. chili powder

1/4 Recipe

  • 1 Tbls. kosher salt
  • ¾ t. black pepper
  • ½ t. onion powder
  • ½ t. garlic powder
  • ¾ t. brown sugar
  • 1-1/2 t. ground dark roast coffee
  • ½ t. smoked paprika
  • ¼ t. chili powder

Instructions

Mix rub ingredients together. This makes ¾ cup. If you don’t need that much, ingredients have been adjusted above for smaller portions.

Tenderloin: Lightly brush venison tenderloin with a little canola oil. Rub dry mix over all and marinade for a few hours in the refrigerator. Sear in a pan with a little oil or butter, then bake in oven at 400 or 450 degrees to desired doneness (130 – 140 degrees). Remove from oven, tent with foil for 5 minutes before slicing into medallions.

Chops: Season chops, marinade in refrigerator for a few hours before grilling or frying in a pan with a little olive oil or butter, whichever you prefer.

NOTE: 2 small tenderloins took about 15 minutes at 400 degrees to get to medium.

If you aren’t a coffee drinker, buy a small single serve packet (Door Country) at the grocery store. Measure out what you need, then save the rest to use another time.