Spice-Rubbed Venison Loin with Red Wine Sauce

Spice-Rubbed Venison Loin with Red Wine Sauce

red wine venison loin
Spice-Rubbed Venison Loin with Red Wine SauceMatt Taylor-Gross

Good venison is buttery and beefy, hardly gamey at all. Amy Thielen likes to freeze then wet-age wild venison to allow its fibers to relax, thawing it in its vacuum-sealed package in the refrigerator for at least a week. Because the loin is so lean, it is best cooked over a steady push of medium-high heat—not high heat, which creates a bull's-eye effect. To help the outside caramelize, Thielen adds malted milk powder to the spice rub, which also adds a subtle, nutty richness to the final sauce.