Best Homemade Sweet and Savory Dry Rub for Venison Steaks

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I’ll admit I’m picky when it comes to venison. How do you fit the perfect spices with the game flavor? After researching and testing my own combinations I found one that fit beautifully. It became the dry rub I use on our venison backstrap recipe. Next time you cook venison steaks or a smoked venison roast, these sweet and savory dry rub flavors will give you delicious meat alongside a delicious dinner.

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Best Herbs and Spices with Venison

Rosemary

In my research, rosemary came up again and again as one of the best herbs to use with venison. This strong herb can get through the gamey flavor of venison and works especially well when also paired with potatoes.

Summer Savory

This bright herb is especially fond of paprika and herbs such as rosemary or oregano. It brings about a zing that I simply love! Though it’s one of my favorite herbs, it tends to be harder to find. For this reason, know it is optional in this recipe. If you can find it; use it!

Smoked Paprika

Paprika is the perfect addition to venison! As I just mentioned, the zing of paprika goes well with other herbs and the deepest flavors of meat. It is one of the most important parts of this spice combination.

Dry Rub for Venison Recipe

Here’s my recipe for venison dry rub. It takes just a few easy steps and this recipe is enough for about 1.5 Pounds of venison meat.

In a small bowl Mix these together:

• 1 T Brown Sugar or any dark sugar with a molasses flavor ( I like to use coconut sugar)
• 1 1/2 teaspoons Salt
• 1/8 teaspoon Black Pepper (or more for intense spice)
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Rosemary
• 1/8 teaspoon Summer Savory ( optional but recommended)

Blend all ingredients until combined, then rub generously on both sides of venison steaks or roast.

Large Quantity Dry Rub for Venison Recipe

To make a larger quantity to save in the pantry or give follow this recipe:

3 Tablespoons Brown Sugar

1.5 Tablespoons Salt

1/2 teaspoon Black Pepper

1.5 teaspoons Garlic Powder

1.5 teaspoons Onion Powder

1.5 teaspoons Smoked Paprika

3/4 teaspoon Rosemary

1/4 teaspoon Summer Savory

Tips for Using Your Dry Rub

Venison Backstrap Recipe

My favorite way to use this dry rub is with venison steaks. After trimming the steaks on your cutting board prepare the meat. This venison backstrap recipe can be made by rubbing the herb and spice mixture generously over your tender cuts of meat. For best results, have meat rest for a few minutes before cooking.

Cook them on an outdoor grill or in a hot frying pan ( I like to use a cast iron skillet) greased with butter or olive oil for approximately 10-15 minutes, turning halfway through. Remove from the grill or stove top after confirming the internal temperature is 130-145 degrees Fahrenheit with a meat thermometer.

Make as a Gift

Another great option is to use this recipe as a GIFT! Using the large quantity recipe, fill a mason jar or spice jar (I’ve found some great ones at Hobby Lobby) and secure the lid. This can be stored at room temperature but note it will need to be shaken before use as the sugar tends to absorb the moisture.

A festive ribbon around the top can easily make this into a great Christmas gift.

more Christmas Gift ideas for Deer Hunters

Best Christmas Gift Ideas for Deer Hunters They Will Actually Use

Great Sides to Go with your Main Dish:

Green Beans

Mashed Potatoes

Fried Potatoes

Pesto Asparagus

Green Salad

My Favorite Farmhouse Buttermilk Biscuits with Einkorn

Simple Einkorn Sourdough Bread Recipe for the Beginner

Sweet Pumpkin Sourdough Einkorn Flour Dinner Rolls Recipe

Hope you Enjoy this Recipe. I’d love to hear how you use it!

From the Hilltop,

Krista