Spice-Rubbed Vension
Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Meats, Fish and Eggs
Forum Discription: A place to discuss meats, fish, eggs and other non-vegetable protiens in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4304
Printed Date: 26 March 2026 at 21:49
Topic: Spice-Rubbed Vension
Posted By: HistoricFoodie
Subject: Spice-Rubbed Vension
Date Posted: 09 January 2015 at 04:35
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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. ------------- But we hae meat and we can eat And sae the Lord be thanket |
Replies:
Posted By: gonefishin
Date Posted: 09 January 2015 at 09:37
Sounds like a winner! The spice arrangement sounds like it'd go really nice with the venison loin. 'd like to try it myself...but there's only one problem  ------------- Enjoy The Food! |
Posted By: HistoricFoodie
Date Posted: 09 January 2015 at 14:04
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I understand fully, Dan. I bet this would work well on a lamb loin, though. ------------- But we hae meat and we can eat And sae the Lord be thanket |