Whitetail Deer Venison Rub

A Great Dry Venison Rub Recipe For The Grill

This whitetail deer venison rub recipe is fantastic. Done right, you will be able to cut your venison with a fork and it will almost melt in your mouth. Just be careful not to over cook it on the grill. Venison steaks on the grill should be cooked medium rare for best results.

Venison Meat

First you start with 2-3 pounds of whitetail deer venison. You can use steaks, chops, or even a roast sliced into 1/2 to 1 inch thick steaks.

Your Marinate Recipe

We want to prepare a great marinate recipe first.

In a gallon plastic zip-seal bag combine:

1/2 teaspoon powdered meat tenderizer

2 tablespoons liquid smoke

2 tablespoons concentrated lemon juice

1 cup water (a variation: use a can of coke instead of water)

Place your deer meat in the bag, close, and place in the refrigerator overnight to marinate.

Dry Venison Rub Recipe

In a bowl combine these dry ingredients.

2 tablespoons salt, 2 tablespoons course ground pepper, 2 tablespoons paprika, 2 tablespoons brown sugar, 2 tablespoons granulated garlic, 1 tablespoon onion powder, 1 tablespoon crushed parsley flakes, 1 teaspoon five spice powder, 1 teaspoon celery seed, 1/2 teaspoon cayenne pepper, 1/2 teaspoon hickory smoke salt. Mix these ingredients well.

Grilled Whitetail Venison

Drain the marinate off your venison meat. Blot off excess marinate with paper towels. Now, tenderize your meat with a multiple blade tenderizer (48

blade style works best, can be purchased at kitchen stores, Cabela's, Kohl's, etc.) or by piercing meat repeatedly with a fork to break down the venison muscle fibers. Sprinkle your dry rub recipe on both sides of venison and rub or massage into meat.

Grill over hot coals to medium rare to medium (be very careful not over cook and dry out your venison).

How to Serve

Brush with melted butter. Serve with your favorite steak sauce, grilled corn on the cob, baked potatoes & sour cream, fresh hot corn bread & butter, and a salad of greens. Yum - Yum!