Recipes
E-mail Article to a FriendPrint ArticleBookmark and Share

Northwoods Venison Rub


By Edgar Jacobs
Published: June 9, 2010
“This is a great rub for venison tenderloin steaks or a roast.  This recipe makes about 1 ½ cups of spice rub.  Lightly coat your meat with a good quality olive oil and then liberally coat the spice rub to all sides of the meat. You will need to add a little salt to your taste because I omitted an exact measurement in the recipe. Cook and enjoy!”
 
 2     tablespoons allspice berries
½     cup whole coriander
 2     teaspoon cumin seed
¼     cup juniper berries
 4     teaspoons black peppercorns

Kosher salt to taste
  • In a small sauté pan overmedium heat, lightly toast all spices except black peppercorns until fragrant.
  • Let cool and combine with black peppercorns.
  • Grind to fine consistency in a spice mill or coffee grinder.
  • Store in an airtight container.
– Edgar Jacobs

Related Issues
SEARCH SITE
Subscriber Only Content
Subscriber Only Content
Look for this icon. This denotes premium subscriber content.  Learn more »
Become a Member
Register online for access to more valuable resource information.
Don't miss your connection to the reader forums, projects, photo galleries, and more.
Not a Member?
Subscriber and Member Login

Free Twice-Monthly E-Newsletter

Receive useful tips & inspiration from Cabin Life

Expand Ribbon
close logo