Posted by Shawn Hanson | Jun 17, 2020 | Recipes
Growing up in central BC, I was lucky to have the outdoors surrounding me and the opportunity to learn how to harvest food for myself and my family. From an early age I was taught the importance of conservation, ethical and sustainable hunting and fishing, and the importance of teaching others of the many benefits of enjoying the outdoors. Above all, utilizing every ounce that you harvest from our beautiful lands remains paramount and the most important part of every outing.
From the fish in the rivers and lakes, to the wildlife abundant around us, I eagerly share my knowledge and skills with anyone wanting to broaden their skill sets or have an open conversation about hunting and fishing and the ethical practices shared by all. If you want to have an open-minded two-way discussion on the subject, I encourage you to pull up a seat beside my campfire, even if you don’t hunt or fish and are not interested in participating,
I usually use this when making kebabs, but would be a great dry rub for a roast!
Deer meat Dry Rub (1 1/2lb – 2lb)
2 Tbsp kosher salt (1 or 3/4 is better)
1 Tbsp ground smoked cumin (regular is fine)
1 Tbsp freshly ground pepper (preferably whole ground with a pestle)
1 Tbsp ground coriander
1 1/2 teaspoons garlic powder
1 1/2 teaspoon cayenne pepper