Comments on: Coffee & Brown Sugar Rub for Wild Game

By: Kristy Crabtree

Kristy Crabtree — Mon, 27 Dec 2021 20:14:57 +0000

In reply to Kelley. 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.

By: Kelley

Kelley — Sun, 26 Dec 2021 19:41:36 +0000

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.

By: Kristy Crabtree

Kristy Crabtree — Wed, 17 Jun 2020 21:30:12 +0000

In reply to Thomas.

PERFECT – I’ve done that as well… I say do it!

By: Thomas

Thomas — Tue, 16 Jun 2020 23:27:15 +0000

How about smoking the roast with this rub? I’m into smoking with my electric smoker. What do you think?

By: NevadaFoodies

NevadaFoodies — Mon, 23 Apr 2018 14:12:37 +0000

In reply to Kenda. Kenda - Thank you for sharing and I'm so happy you enjoy this rub. Dry rubs on game meat are truly my favorite.

By: Kenda

Kenda — Mon, 23 Apr 2018 04:10:51 +0000

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!

By: Allan

Allan — Sun, 18 Mar 2018 12:29:26 +0000

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

By: Perry

Perry — Tue, 05 Apr 2016 01:18:14 +0000

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

By: tracy

tracy — Thu, 17 Mar 2016 21:15:56 +0000

Any thoughts on time/temp per pound?

By: tracy

tracy — Wed, 16 Mar 2016 16:51:45 +0000

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

By: Kristy

Kristy — Thu, 14 Jan 2016 22:03:31 +0000

In reply to Christina.

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

By: Christina

Christina — Thu, 14 Jan 2016 20:55:39 +0000

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