In the fourth issue of Ernest Journal, 7th Rise founder Thom Hunt and butcher Frank Linn are your guides to primal butchery of an entire deer carcass, including this delicious meat rub recipe for venison steaks. Get rubbing, folks.
Photo: Oliver Berry
Ingredients
1oz ground black pepper
1oz cayenne pepper
1oz paprika
1/2 tbsp brown sugar
1/2 tbsp granulated sugar
1 tbsp dried thyme
1 tbsp garlic powder
1/2 tbsp juniper berries
1/2 tbsp ground coffee
This rub is enough for 2.5 kilos of meat and needs grinding in a pestle and mortar before rubbing onto your steaks. Also superb with beef.
You can read the full guide to primal butchery of a deer carcass, plus wild rabbit and wood pigeon in the fourth issue of Ernest Journal, on sale now.
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