When cooking fresh venison we want to highlight the flavour of the wild game, without overpowering it or having the dreaded “gamey” flavour. This dry rub is made from a small collection of spices you probably already have in your cupboards and is simple yet supremely delicious when on venison steaks, roasts, and burgers.
Take the flavour of your meat up a notch with this dry rub next time you’re smoking, grilling or slow-roasting. Use all the ingredients or customize it to your taste.
This recipe was created by our Partner, Amanda Gajdosik at Midwest Nice.
¾ cup Kosher salt
2 tablespoons Coarsely ground black pepper
2 tablespoons Onion powder
2 tablespoons Garlic powder
2 teaspoons Dried rosemary
2 teaspoons Dried thyme
1 teaspoon Smoked paprika
Whisk together the salt, black pepper, onion power, garlic powder, dried rosemary, dried thyme, and smoke paprika.
Transfer rub to a storage jar and label with the contents and date. Store in a cool, dry place for up to six months.
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