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