Serves 10
45 min
Slow-Roasted Spice-Rubbed Venison Loin
Recipe GLPR9e5e6890cc84c0
Tender venison loins coated with a complex spice rub featuring warm ancho chile, coriander, cumin, and a hint of espresso depth. Seared in hot oil and butter, then slow-roasted until perfectly medium-rare. This elegant game meat dish delivers rich flavor with minimal preparation and works beautifully for special occasions or family dinners.
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Ingredients
2 2 1/2-pound Venison loins
1 tablespoon Kosher salt
1 teaspoon Freshly ground black pepper
2 teaspoons Ancho chile 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
Preheat your oven to 275°F. Remove the venison loins from refrigeration 15 minutes before cooking to bring them closer to room temperature.
In a small bowl, combine kosher salt, black pepper, ancho chile powder, ground coriander, ground cumin, brown sugar, and powdered espresso, stirring until well mixed.
Pat the venison loins dry with paper towels. Generously coat all surfaces of each loin with the spice rub, pressing gently so it adheres well.
Heat vegetable oil in a large cast-iron or oven-safe skillet over medium-high heat until just smoking. Carefully place the rubbed venison loins in the hot pan and sear for 2 minutes on each side until a dark crust forms.
Add the butter to the pan, swirling to coat the meat. Transfer the entire skillet to the preheated 275°F oven.
Roast for 25–30 minutes, until the internal temperature of the thickest part reaches 145°F for medium-rare. Venison is lean and overcooking dries it out, so monitor carefully.
Remove from the oven and let the venison rest for 5 minutes on a warm plate. Slice and serve warm, drizzling with any pan juices.
