Pat's venison rub
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Rosemary |
| 2 | teaspoons | Sumac berries; ground |
| 1 | teaspoon | Dried orange peel |
| 2 | teaspoons | Tarragon |
| 2 | teaspoons | Basil |
Directions
This turned out great but wasn't quite right. The sumac berries were awesome! They have a tart but mild flavor. I found out about these while perusing a Penzey's catalog (1-414-574-0277). Bought them out of curiousity and use them regularly now. The rub does need another flavor though, I think I could get rid of the basil. Next time I'll try a little coriander or thyme and some white pepper. I also plan on creating a version of this rub for chicken.
Recipe by: Pat Lehnherr
Posted to bbq-digest V5 #438 by "Pat Lehnherr" <plehnher@...> on Aug 5, 1997