Wild Game Rub

Oven Baked Venison Roasts

  • Preheat Oven to 350 Degrees

  • Large Oven Proof Dutch Oven or Roasting Pan

  • 1-2 lb Venison Roast (also works with Lamb)
  • 1/2 Cup Olive Oil
  • 3 Tablespoons Mickey & T's Wild Game Rub
  • 1 Cup Red Wine
  • 1 sprig of Fresh Rosemary (optional)

MARINADE: In glass dish, combine 2 tablespoons of Mickey & T's Wild Game Rub seasoning with 1/2 cup of olive oil and 1 cup red wine (or red wine vinegar). Let meat marinate (covered in plastic wrap) in refrigerator for 2 hours.

PAN SEAR on stove top: Remove Venison roast from frig (RETAIN/save marinade for later). Brush roast with 2 Tablespoons of Olive Oil and rub/pat in 1 Tablespoon of Mickey & T's Wild Game Rub. Place in Dutch Oven on High heat (with a little added oil). Turning on all 4 sides until pan-seared and browned.

Add the Marinade to the bottom of the pan (optional sprig of rosemary) and cover with tight lid.

Bake for 40-45 minutes at 350 degrees or until done (Internal Temperature with meat thermometer will be 170 degrees for well done; lower temps for medium rare as pictured above).


   Braised Venison Tenderloin or Steaks


Brush any wild game meat of your choice (or strong meat like Lamb) with vegetable oil and rub Mickey & T's Wild Game Rub spice into it on all sides until it becomes pasty. The whole Juniper berries take the "wild" taste out, but adds wonderful flavor. Let the spices "coat" & seal in the juices. Never salt any game meat- since it dries out the very lean meat even further.

Slow cook game meats in oven or over the grill, until done. For stove top cooking (or Grill), sear meat on both sides on high heat then lower temperature to medium heat (or indirect heat) and cook until tender.


For marinade, combine 2 tablespoons of wild game rub seasoning with 1/2 cup of olive oil and 1 cup red wine (or red wine vinegar). Let meat marinate in refrigerator for 2 hours. Follow the same method for marinating game fowl.Then cook until done.


                    SPICED TURKEY

• Large Roasting Pan /Preheat oven to 350 degrees
• 1-2 Cups of Water
• 1/2 Cup Vegetable Oil or 1/4 C Butter Flavored Crisco
• 1 13-15 lb Turkey (washed, cleaned & pat dry)
• 2-3 Tablespoons of Mickey & T's Wild Game Rub

Use Salt on the inside of the cavity of the bird to clean, rinse, and then salt the inside cavity again to draw juices inward. Don't salt the outside since it drys out meat/ and makes the white meat of the turkey even drier.

Make sure the cleaned turkey is dry, brush on oil or rub on Crisco. Sprinkle on the Wild Game spice, rub or pat onto turkey. Ensure you have covered the breast and legs with RUB. Add 1-2 cups of water to bottom of Roaster and bake until done.

Rubs (with no salt) seal in juices and bring flavor to the white meat. Flavorful, not the same ol' dry turkey.


Photo of Turkey Breast (Sliced) with Wild Game Spices

(White meat, moist and flavorful)


       We would love to hear from you with your favorite

                      Mickey and T's recipes.