A venison rub is a combination of herbs and spices that are applied to the raw deer meat prior to cooking.
Venison rub for grill.
It can be one of the many great rubs on the market or you can make your own.
Grill turning occasionally until the bacon becomes slightly burnt 15 to 20 minutes.
Dig in and prepare to want more.
Making your own venison dry rub is simple and allows you to create a rub you really like.
The venison dry rub.
Barbecue smoked venison ribs cooked low and slow over hickory wood.
Take a venison shoulder roast for example.
A loin steak cooked in a hot cast iron skillet or over a grill liberally seasoned with only salt and pepper is near perfection.
These are the perfect tender fall off the bone venison spareribs.
Season the meat first with a dry rub of all ingredients listed above making sure to spread the seasoning evenly across the entire 1 3 venison loin.
Since they re already cooked you re simply reheating the meat and charring the outside a bit.
Then rub with dry rub mix consisting of 1 tbs black pepper 1 tbs paprika 1 tbs garlic powder 1 2 tbs of thyme 1 2 tbs onion powder.
The bacon will kick up some flames so be ready.
A great way to fine tune your rub is to make up two or three rubs adding or subtracting ingredients from each one.
Venison might be a slightly more unusual type of meat but it s for more than just deer hunters to enjoy.
The dry rub is the great part to this recipe.
Garlic powder may be substituted for granulated garlic.
Place the ribs on the grill.
Rub thoroughly on the loin.
Brush the grill grate with olive oil when hot and place venison pieces on the grill so they are not touching.
Some venison purists turn their nose up at rubs saying the meat is too delicious on its own to need enhancement.
Coat with rub refrigerate over night for best flavor.
Prepare a grill gas or charcoal at medium high heat.
Use a dinner fork to penetrate holes into the steak using the full length of the fork prongs.
Mix the garlic horseradish onion powder paprika cayenne pepper salt and pepper in a small mixing bowl.
Preheat grill or broiler to very hot and grill steaks 4 5 minutes per side.
Remove the ribs from the slow cooker let them cool and then give them a generous rub down with the rub.
It has several muscles and a bunch of connective tissue.
Pour the olive oil into a shallow dish.
Coat that baby with a dry rub put it on the grill or in the oven if necessary on low heat for several hours until it s fall off the bone tender and you ll have some delicious meat for sandwiches or.
True enough when you dine on venison occasionally.
Rub meat all over with a couple t olive oil.
Slice into 5 or 6 ounce steaks usually 6 per loin and sprinkle any remaining rub on steaks.
