Slow-Roasted Spice-Rubbed Venison Loin Recipe Recipe

Name: Slow-Roasted Spice-Rubbed Venison Loin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (2 1/2 pound) venison loins; 1 tablespoon Kosher salt; 1 teaspoon freshly ground black pepper; 2 teaspoons ancho chili powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 tablespoon brown sugar; 1 tablespoon powdered espresso; 2 tablespoons vegetable oil; 2 tablespoons butter

Servings: persons

2 (2 1/2 pound) venison loins
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons ancho chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon brown sugar
1 tablespoon powdered espresso
2 tablespoons vegetable oil
2 tablespoons butter

1
Adjust oven rack to center position and preheat oven to 300u00b0F. Pat venison dry with paper towels and place on rack set in rimmed backing sheet. Combine salt, pepper, ancho chili, coriander, cumni, sugar, and espresso in small bowl. Rub evenly over meat. Roast venison until center registers 120u00b0F on an instant read thermometer for medium-rare or 130u00b0F for medium-well. Remove from oven and set aside.
2
Immediately heat oil in large heavy-bottomed skillet over high heat until smoking. Add venison and butter and cook, turning until all sides are evenly browned, about 4 minutes total. Return to rack, tent with foil, and allow to rest 15 minutes. Slice and serve.

136

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (2 1/2 pound) venison loins, 1 tablespoon Kosher salt, 1 teaspoon freshly ground black pepper, 2 teaspoons ancho chili powder, and more.

Yes, Slow-Roasted Spice-Rubbed Venison Loin Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Roasted Spice-Rubbed Venison Loin Recipe

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