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Dry-Rubbed, Slow-Roasted Venison Loin

Submitted By: FieldStaff
2012-09-15 12:56:22

Here's a different way to make Venison loin that a buddy of mine shared with me. Un-freakin' believable.

Time: 55 min   •   Prep Time: 10 min   •   Cook Time: 45 min
Serving Size: About 8 Servings


2 (2 1/2 lb) venison loins
1 tbsp Kosher salt
1 tsp freshly ground black pepper
2 tsp ancho chili powder
1 tsp ground coriander
1 tsp ground cumin
1 tbsp brown sugar
1 tbsp powdered espresso
2 tbsp vegetable oil
2 tbsp butter


Step 1: Adjust oven rack to center position and preheat oven to 300F. Pat venison dry with paper towels. Combine the salt, pepper, ancho chili, coriander, cumni, sugar, and espresso in small bowl. Rub evenly over meat. Roast venison on a rimmed backing sheet on middle rack until center registers 120F on an instant read thermometer for medium-rare or 130F for medium-well. Remove the meat from oven and set aside.

Step 2: Immediately heat oil in large heavy-bottomed skillet over high heat until smoking. Add venison loin and butter and cook, turning until all sides are evenly browned, about 4 minutes total. Return to rack, tent with foil, and allow to rest 15 minutes. Slice and serve.



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