I’m always looking for new dry rub combinations to season our wild game and enhance the natural flavor of the meat. This seasoning combination of coffee, paprika, brown sugar, white pepper, allspice and fennel will create a thick outer crust that’s full of flavor. I used a small elk roast that was roughly 1 1/2 pounds. You can also use this dry rub seasoning on venison, sheep and pronghorn antelope.
Dry Rub Seasoning
- 1 tablespoon ground coffee
- 1 teaspoon paprika
- 1 teaspoon brown sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon allspice
- 1/4 teaspoon ground fennel
- pinch of pink sea salt (to finish)
Mix the seasonings in a bowl and then rub all over the meat. Let the meat marinate for 30 minutes and come to room temperature. Heat a well seasoned cast iron skillet with a tablespoon of butter and sear all sides of the roast to create a dark outer crust. Finish in the oven at 400 degrees until the internal temperature of the roast reaches 140/145 degrees. Remove from oven and let rest for 10 minutes before slicing. Using a sharp knife, slice thin and finish with a pinch of pink sea salt.
Just a quick tip… slice your game roasts into steaks, tenderize and then season both sides before cooking. This will remove the extra step of finishing a large piece of meat in the oven. ~ enjoy!