Serves 10
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
