Slow-Roasted Spice-Rubbed Venison Loin Recipe

• 2 (2 1/2-pound) venison loins
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons ancho chile 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 centre position and preheat oven to 300°F. Pat venison dry with paper towels and place on a rack set in a rimmed backing sheet. Combine salt, pepper, ancho chilli, coriander, cumin, sugar, and espresso in a small bowl. Rub evenly over meat. Roast venison until the centre registers 120°F on an instant-read thermometer for medium-rare or 130°F for medium-well. Remove from oven and set aside.
2. Immediately heat oil in a 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.

Buy our Venison A-Grade Loin Backstrap for this recipe.