Venison Dry Rub
Made with pantry staple herbs and spices this venison dry rub recipe is great on your favorite cuts of venison! Use it on deer steaks, venison burgers, backstrap and more!
Servings: 20 servings
Calories: 7kcal
Equipment
- Mixing Bowl
- Whisk
- Storage Jar with Lid
Ingredients
- ¾ cup kosher salt (see post for substitutions)
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 1 teaspoon smoked paprika
Instructions
- In a mixing bowl, combine ¾ cup Kosher salt, 2 tablespoons coarsely ground black pepper, 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 teaspoons dried rosemary, 2 teaspoons dried thyme, and 1 teaspoon smoked paprika. Whisk well to combine.
- Transfer dry rub to a storage jar and label with the contents and date. Store in a cool, dry place until ready to use. Sprinkle a teaspoon or two on your favorite venison steaks, roasts, and venison burgers!
Video
Notes
- See post for notes on Kosher salt vs table salt.
- See post for notes on using fresh herbs.
- See post for notes on paprika substitutions.
- If you're not going to freshly grind your black pepper, only use 1 tablespoon.
Nutrition
Serving: 1tablespoon | Calories: 7kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 4245mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 57IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.3mg