“This is a great rub for venison tenderloin steaks or a roast. This recipe makes about 1 ½ cups of spice rub. Lightly coat your meat with a good quality olive oil and then liberally coat the spice rub to all sides of the meat. You will need to add a little salt to your taste because I omitted an exact measurement in the recipe. Cook and enjoy!”
2 tablespoons allspice berries
½ cup whole coriander
2 teaspoon cumin seed
¼ cup juniper berries
4 teaspoons black peppercorns
Kosher salt to taste
- In a small sauté pan overmedium heat, lightly toast all spices except black peppercorns until fragrant.
- Let cool and combine with black peppercorns.
- Grind to fine consistency in a spice mill or coffee grinder.
- Store in an airtight container.
– Edgar Jacobs