We’re roasting up some of the best venison on the planet and we’re pairing it with The Grill Dads’ Salt Pepper + Chocolate Chile.
Our friends over at Maui Nui are purveyors of some of the healthiest red meat you can eat, and Chef Ryan Wiebe shows us an easy roasting recipe for when you’re tired of all that turkey or beef.
In fact, for a limited time you can get a pretty rad bundle of Spiceology, Maui Nui, plus an Anova sous vide for that perfect cook.
- Maui Nui venison roast
- Spiceology X The Grill Dads Salt Pepper + Chocolate Chile blend, as needed to cover the roast
- Olive oil, as needed
- Remove roast from packaging and pat dry. Use olive oil as the binder and add your seasoning. Place uncovered in the fridge for minimum 4 hours to dry brine.
- Remove roast from fridge 30 minutes before you are going to cook it.
- Preheat oven to 300° F.
- Place roast on a pan with a rack and cook until internal temp of 130°F is reached. Let the roast rest for 10-15 minutes before slicing. Serve with roasted or mashed potatoes and seasonal veggies.