Spice-Rubbed Vension

Friend Wife isn’t particularly known for cooking anything that takes more than a half hour. And she’s certainly not into dishes requiring multiple cooking steps, such as reverse searing. So I was pleasantly surprised when she prepared this the other night; both because she bothered and because it tasted so good.

The cooking temp given is not an error. This recipe calls for slow roasting.

Spice-Rubbed Loin of Venison

1 whole venison loin
1 tbls kosher salt
2 tsp ancho chili powder
1 tsp black peppercorns
1 tsp coriander seed
1 tsp cumin seed
1 tbls brown sugar
1 tbls espresso powder
2 tbls vegetable oil
2 tbls butter

Preheat oven to 300F.

Dry roast the peppercorns, coriander, and cumin until fragrant. Cool. In a spice blender or with a mortar and pestle, crush to a powder.

Divide the loin in half. Dry well with paper towels and put on a rack in a rimmed baking pan.

Combine the salt, pepper, ancho chili, coriander, cumin, sugar and espresso in a small bowl. Rub evenly over the meat. Roast in center of the oven until internal temperature registers 120F (for medium-rare) or 130F (for medium-well). Remove from oven.

Immediately heat oil in a large, heavy-bottomed skilled over high heat. Once oil is smoking add the venison and butter and cook, turning, until all sides are evenly browned, about four minutes total. Return meat to rack, tent with foil, and let rest 15 minutes.

I understand fully, Dan.

I bet this would work well on a lamb loin, though.