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.