By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 10
126 cal · 45 min
Slow-Roasted Spice-Rubbed Venison Loin
Recipe GLPRe3aeba068e825d
Tender venison loin infused with a complex spice blend of ancho chili, coriander, cumin, and espresso for depth. The meat is seared and then slow-roasted to a perfect medium-rare, creating a rich, flavorful centerpiece that celebrates the natural gaminess of wild venison.
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Ingredients
2 2½-pound loins venison loin
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons ancho chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon brown sugar
1 tablespoon powdered espresso
2 tablespoons vegetable oil
2 tablespoons butter
Directions
Combine kosher salt, black pepper, ancho chili powder, ground coriander, ground cumin, brown sugar, and powdered espresso in a small bowl. Mix until evenly blended to create the spice rub.
Pat the venison loins dry with paper towels. Rub the spice mixture generously over all surfaces of the meat, pressing gently so it adheres.
Heat vegetable oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the seasoned venison loins in the pan and sear for 2-3 minutes per side until a golden brown crust forms.
Transfer the skillet to a preheated 275°F oven. Roast the venison for 20-25 minutes until an instant-read meat thermometer inserted into the thickest part of each loin registers 145°F for medium-rare.
Remove the skillet from the oven and place the venison on a cutting board. Top with butter and allow the meat to rest for 5 minutes before slicing.
Slice the venison loins against the grain into ¼-inch thick portions. Arrange on a serving platter and drizzle with any pan juices before serving.
Comments
Venison is the real obstacle here: it is not a stock item at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger in Charlotte, which means a dedicated trip to a specialty butcher or hunting supply store—a meaningful errand for a weeknight. The spice rub itself (ancho powder, coriander, cumin, espresso) is standard and available at any major chain. Stated time of 45 minutes is honest for roasting, but does not account for bringing the loin to room temperature and resting after roasting, which add 20–30 minutes; budget 70 minutes total. At 10 servings, per-serving cost depends entirely on venison pricing at your butcher, but venison loin runs $18–28 per pound typically, making this a splurge dish rather than budget-friendly. The recipe suits a special occasion or hunting season, not a casual family weeknight.
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