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!
Made this for Christmas Dinner. OMG, never made Elk before but had it in a restaurant in Jackson Hole and never forgot it. After deliberating over the poor quality of Prime Beef and Beef Tenderloins offered in grocery stores, and mail order being so costly to get what I wanted, I thought… why not? Why not try to recreate the meal I had. Your recipe was spot on. It tasted just like the rub I had at a fine restaurant and I cooked it just like you described. We were in 7th Heaven. Thank you for your recipe. Now I want to order your book even though I don’t hunt or fish, but I love Elk and will venture out to try different things.
Kelley – I am so glad to hear that you loved this elk seasoning rub! And thank you for taking the time to leave me a comment. That means the world to me.
How about smoking the roast with this rub? I’m into smoking with my electric smoker. What do you think?
PERFECT – I’ve done that as well… I say do it!
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!
Kenda – Thank you for sharing and I’m so happy you enjoy this rub. Dry rubs on game meat are truly my favorite.
Looks like a solid rub – thanks for posting! Going to try this on some sous vide venison!
Just used this recipe tonight with some whitetail backstrap. Outstanding. Only substitute was cumin for the coriander. Thx.
Any thoughts on time/temp per pound?
What is a good rule of thumb for cooking time/temp per pound of roast?
So with this dry rub are you just cooking up the roast in the skillet or do you put it in the oven? Thanks
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