Paprika/Pepper Rub



  • 1 teaspoon paprika  
  • 1/2 teaspoon each: onion powder, garlic salt, freshly ground black pepper  
  • 1/4 teaspoon each: Accent flavor enhancer, white pepper  
  • Dash cayenne pepper  
  • 1 tablespoon extra virgin olive oil  
  • 1 tablespoon butter or margarine


Make a rub by thoroughly combining all spices in a small bowl. Pierce each piece of meat all over, on both sides, with a fork. Sprinkle each side with rub mix (lightly if you prefer a less spicy taste, heavily for real pizzazz), and press it into the meat. Allow to sit at room temperature one hour. Heat olive oil and butter or margarine over medium heat in a small black-iron skillet. Stir to mix. Sear each side of the venison pieces in the hot oil/butter mixture, about 1 to 1-1/2 minutes on each side. Serve immediately, hot and preferably rare.


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