Slow-Roasted Spice-Rubbed Venison Loin Recipe

• 2 (2 1/2 pound) venison loins
• 1 tablespoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons ancho chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon brown sugar
• 1 tablespoon powdered espresso
• 2 tablespoons vegetable oil
• 2 tablespoons butter

1. Adjust oven rack to center position and preheat oven to 300u0b0F. Pat venison dry with paper towels and place on rack set in rimmed backing sheet. Combine salt, pepper, ancho chili, coriander, cumni, sugar, and espresso in small bowl. Rub evenly over meat. Roast venison until center registers 120u0b0F on an instant read thermometer for medium-rare or 130u0b0F for medium-well. Remove from oven and set aside.
2. Immediately heat oil in large heavy-bottomed skillet over high heat until smoking. Add venison and butter and cook, turning until all sides are evenly browned, about 4 minutes total. Return to rack, tent with foil, and allow to rest 15 minutes. Slice and serve.

venison loins, kosher salt, freshly ground black pepper, ancho chili powder, ground coriander, ground cumin, brown sugar, powdered espresso, vegetable oil, butter

Taken from www.seriouseats.com/recipes/2010/12/slow-roasted-venison-loin-recipe.html (may not work)