Canada In The Rough™ Spice Rub Offerings

Spice rubs can be made with ground or whole spices. If using whole spices, toast them first in a frying pan, cool, then grind in a coffee mill. Make enough to last about a month and store in an air-tight container or small plastic zippered bag. Do not add salt or sugar to the spice rub. It is best to first season the meat with salt and pepper before applying the spice rub. Sugar may cause the surface of the meat to caramelize and burn before it is properly cooked.

All-Purpose Spice Rub
This easy-to-make rub is excellent for chops, steaks, roasts or even potatoes.

• 4 Tablespoons mild paprika
• 1 Tablespoon ground cumin seed
• 1 Tablespoon ground coriander seed
• 1 Tablespoon ground black pepper
  

Garlic Herb Rub
Delicious on fresh caught fish or game birds such as wild turkey, pheasant or grouse.

• 2 Tablespoons ground turmeric
• 1 Tablespoon garlic powder
• 1 Tablespoon celery seed or lovage seed
• 1 Tablespoon dried basil
• 1/2 Tablespoon dried thyme
  

Spicy South Western Rub
You can customize this blend by adjusting the amount of cayenne; keep in mind that the smoked paprika is also hot. This is great on steaks.

• 4 Tablespoon Spanish smoked paprika
• 1 Tablespoon ground cumin seed
• 1 Tablespoon ground black pepper
• 1 Tablespoon garlic powder
• 1/2 Tablespoon cayenne pepper (or to taste)
  

Marinating is a great way to add flavour to game meats. Typically marinades have some acidity which helps to tenderize some cuts by breaking down connective tissues. Steaks and chops need only an hour or two, while roasts and braising cuts can tolerate overnight marinating. Use a non-reactive container when marinating. Glass, ceramic, and plastic are good choices, whereas aluminum or cast iron are not recommended. For smaller cuts, a large plastic zippered bag is easy to use and takes up less space in the refrigerator. Be sure to keep the meat refrigerated during marinating; turn the meat over occasionally for best results.

Soya-Brown Sugar Marinade
This marinade is suitable for pot roasts such as a caribou shoulder roast. Marinate overnight in the refrigerator. Do not salt the meat; soya provides adequate salt.

• 2 cups soya sauce
• 1 cup loose packed brown sugar
• 3/4 cup rum, whiskey, Grappa, or Port
• 2 cloves garlic, crushed
• 1/2 bunch fresh thyme
  

The Classic Marinade
Red wine adds delicious flavour to meats and helps to tenderize them. This marinade is suitable for cuts such as loin chops, or tenderloin steaks (example: Victoria Island Muskox backstrap or loin muscle.) Marinate for several hours in the refrigerator.

• 2 cups dry red wine
• 4 bay leaves
• 2 cloves garlic, crushed
• 2 sprigs fresh rosemary
• 1/2 Tablespoon cracked black peppercorns
  

Black Forest Marinade
We first saw this marinade used on pork while on a cooking trip in Germany. The onions contribute to a tender steak with fantastic sweet onion taste. Great on chops, small roasts or steaks such as Moose inside round steaks. Marinade for about 20 minutes.

• 4 large yellow cooking onions, peeled, sliced and pureed
• 1 cup dry white wine
• 1/4 cup Dijon mustard
• 2 sprigs fresh sage

Canada In The Rough™ Spice Rub Offerings