Tuscan Inspired Rub
A versatile earthy and herbaceous, delicate rub that can be used on a variety of meats and cuts.
Servings: 6
Ingredients
- 1 tablespoon ground, dried rosemary needles Use the rub same day if using fresh rosemary
- 1 tablespoon fennel powder or ground fennel seeds
- 2 teaspoons granulated garlic
- 2 teaspoons dried thyme
- 3 teaspoons iodized sea salt
- 1 teaspoon freshly ground black pepper (FGBP)
- 1/4 teaspoon granulated onion
- 1/4 teaspoon finely crushed red pepper
- 1/8 teaspoon white pepper
- 1/8 teaspoon ground bay leaves or two whole bay leaves broken in half and placed into the container
Instructions
- How to use on venison, large game steaks, lamb and beef: Coat both sides of the steaks with olive oil and apply the rub. Grill or pan sear over medium-high heat to desired tenderness, up to doneness of “medium.” If pan-searing, add a tablespoon or two of olive oil and half of a teaspoon of crushed garlic to the pan. For larger pieces of meat such as whole tenderloins, cover while cooking to cook more thoroughly. Drizzle pan drippings onto the meat when serving. Further salt to taste if desired. And as in “Changing The Game”, this rub can also be used on lean cuts of beef in the same manner.
- How to use on wild boar or pork tenderloins, loins, roasts and chops: Braising is one of my favorite options for larger cuts such as whole pork tenderloins. Generously coat all sides of the meat with olive oil and the rub. Then sear over high heat in an oven-safe pan with a tablespoon or two of olive oil and a hint of crushed garlic. Transfer with about a quarter of a cup of hot water to a preheated oven, cover and bake at 275 until an internal temperature of 165 degrees F is reached or the desired doneness is achieved. This will be dependent upon the size and cut of the meat. Chops will not need much time at all in the oven or may even be cooked to the desired doneness in the pan. Drizzle pan drippings onto the meat when serving. Further salt to taste if desired.
Notes
Suggested sides: Central Jersey Pesto with red meats or my Opposite Day Parsley Pesto with pork. Siena White Beans, Creamy Polenta. Coffee Dawg Steak Sauce will complement the red meat such as venison and large game steaks. Flying Kitty Fig Sauce will take your wild boar or pork loins, roasts and chops to that next level. Either can accompany the lamb. All of these recipes are in “Changing The Game”. Refined Straw and Hay or Tuscan Bean Salad… recipes are posted at www.changingthewildgame.com
Wine pairings: Brunello or Cabernet Sauvignon with the red meats, Pinot Noir, Merlot, or Right-Bank Bordeaux with the pork.