I enjoy creating new dry rubs for wild game since it allows me the flexibility to experiment with a wide variety seasonings and aromatics that enhance the flavor of the meat. I also take pleasure in sharing some of these concoctions with anyone who might be interested in creating their own rubs and seasoning blends.

I used these dry rubs on a couple of pieces of bison which turned out delicious. You can also use these on elk, venison or antelope steaks and roasts.

Rub 1:

Toast coriander and cumin seeds in a small skillet over low heat for a 1-2 minutes. Add the toasted seeds to a mortar and pestle or use a small grinder to pulsate until semi-smooth. Add to a small bowl and combine all other ingredients. Rub the meat with a thin layer of olive oil and then coat the meat on all sides with the rub. Marinate for an hour or overnight before cooking.

• 2 tbsp sweet paprika
• 2 tbsp dark brown sugar
• 1 tbsp coriander seeds, toasted
• 1 tbsp cumin seeds, toasted
• 1 tsp black peppercorns
• 1/2 tsp sea salt
• 1/2 tsp onion powder

Rub 2:

Grind coffee beans until semi smooth. Add to a small bowl and combine all other ingredients. Rub the meat with a thin layer of olive oil and then coat the meat on all sides with the rub. Marinate for an hour or overnight before cooking.

• 1/4 cup dark roasted coffee beans
• 2 tbsp dark brown sugar
• 2 tsp sweet paprika
• 1/4 tsp ancho chile powder
• 1/4 tsp sea salt