Coffee & Brown Sugar Rub for Wild Game

Coffee Dry Rub for Elk Roast
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An easy coffee and brown sugar flavored dry rub for wild game roasts and steaks. It’s simple to make, and works with elk, venison and antelope.

Coffee and Brown Sugar Rub for Wild Game Roasts and Steaks

  • 1/4 cup ground dark roast or espresso coffee
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon chili powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • 1 teaspoon kosher salt

Mix all above ingredients together and rub all over roast. Cover and marinade for 1 hour to 24 hours.

Heat cast iron skillet over medium-high heat and add 2 tablespoons butter. Add meat to the skillet and sear on all sides. The amount of time depends on the thickness of your cut of meat. Remember, you want a dark caramelized outer crust to develop. If you like medium-rare, remove your roast when the temperature range is about 130/135 degrees.

Let your roast rest for 10-15 minutes before carving. Finish with a pinch of kosher salt. ~Enjoy!

Coffee Dry Rub for Elk Roast

Coffee Dry Rub for Elk Roast

Coffee Dry Rub for Elk Roast
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8 Comments

  • Reply April 22, 2018

    Kenda

    I have made this many times! My husband and all of our company has loved it! I let mine reach about 170 F in the oven and let it rest in tin foil for about 15 minutes to get it the perfect medium rare. Thank you so much for this recipe!

    • Reply April 23, 2018

      NevadaFoodies

      Kenda – Thank you for sharing and I’m so happy you enjoy this rub. Dry rubs on game meat are truly my favorite.

  • Reply March 18, 2018

    Allan

    Looks like a solid rub – thanks for posting! Going to try this on some sous vide venison!

  • Reply April 4, 2016

    Perry

    Just used this recipe tonight with some whitetail backstrap. Outstanding. Only substitute was cumin for the coriander. Thx.

  • Reply March 17, 2016

    tracy

    Any thoughts on time/temp per pound?

  • Reply March 16, 2016

    tracy

    What is a good rule of thumb for cooking time/temp per pound of roast?

  • Reply January 14, 2016

    Christina

    So with this dry rub are you just cooking up the roast in the skillet or do you put it in the oven? Thanks

    • Reply January 14, 2016

      Kristy

      Christina – sorry about the confusion. I rub the meat with dry ingredients and let it rest. then I cook the entire roast in the skillet with butter. You can always sear the outside of the meat and then finish in the oven. Of course that would be best with a larger sized roast.

      I hope that answers your question… if not let me know – thank you Kristy

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