Crusted Venison Loin
–1⁄2 cup paprika
– 1⁄4 cup kosher salt, finely ground
– 1⁄4 cup sugar
– 2 tablespoons mustard powder
– 1⁄4 cup chili powder
– 1⁄4 cup ground cumin
– 2 tablespoons ground black pepper
– 1⁄4 cup garlic granules
– 2 teaspoons spoons cayenne (this adds the kick)
– combine all the dry ingredients into a bowl and mix thoroughly
– prepare the deer loin by trimming all fat, silver skin and tallow off
– let loin stand in a “draining bowl” like a microwave steamer bowl. This let’s the blood drain from the loin. This is important: let the loin come to room temperature before seasoning.
– place the dry rub in a bowl, and roll the loin in the rub, coating it well on all sides
– remove the loin and place in a baking pain that has a rack. This is also imporant, to keep the loin raised and not sitting in the bottom of a pan.
– Insert your meat thermometer into the loin, then place the pan in a preheated oven at 450 degrees.
– cook until the meat temperature reaches 115 to 118 degrees. Depending on the size of loin, this should only take about 6-9 minutes.
– remove the pan from the oven, and place a piece of tin foil over the loin and let it “stand” for at least 15 minutes. This is incredibly important! If you cut into the meat at soon as you remove it, the juices will drain out onto your cutting board. By letting it stand, this gives the juices time to permeate the loin evenly.
– after standing for 15 minutes, remove the loin form the pan, place on the cutting board and slice and serve
In order to nail this recipes, you absolutely MUST do these:
– raise meat to room temp before rub and cook
– only cook until internal temp is 115-118. This is for a medium-rare serving. If you don’t like meat cooked medium-rare, then venison is not for you. Sorry.
– let meat STAND for 15 minutes. If you cut into to soon, the juices will run out and your meat will be dry
Recipe by Danstefoutdoors