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Cumin Crusted Venison Loin

This is one of my favorite simple preparations for tender cuts of meat. I use it often on lamb chops and it is ready in less than 20 minutes. I had some purty venison backstraps from my Girl Hunter Weekend in Arkansas, aged 20 days, so I tried my magic rub on them and it was mighty fine my friends. You should try it too with your favorite tender cut of meat — pronto.

You will need: meat, salt, pepper, ground cumin, and grapeseed or vegetable oil.

Begin by seasoning your meat liberally on all sides with salt and pepper.

Next sprinkle on the ground cumin and rub it in uniformly on all sides.

Drizzle on the olive oil and massage it in with your hands.

Pop the roasting pan in a 400 degree F oven for 12 minutes. You really want this no more than medium rare.

Slice these into thick slices so they have a nice bite.

They will be tender and bursting with flavor and that earthy cumin flavor.

These slices are also wonderful room temperature over a salad, so save all of your leftovers.

This is quick and easy for a weekday meal. Try it with lamb, bison, steak or any other favorite tender cut of meat that only needs a short period of cooking.

You’ll love it! Bye.

“Cumin Crusted Venison Loin”

This recipe is divine with lamb chops as well.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Servings: 6 servings


  • 2 venison back straps
  • Salt and pepper
  • 1/2 cup ground cumin
  • 4 tablespoons grapeseed oil


  • Preheat the oven to 400 degrees F.
  • Lay the venison backs straps in a roasting pan and sprinkle liberally with salt and pepper.
  • Sprinkle the ground cumin over evenly and rub it into the meat uniformly.
  • Drizzle on the grapeseed oil and and rub it in as well.
  • Place the roasting pan in the oven for 12 minutes. Remove and cover with tin foil for 10 minutes to rest before slicing into thick slices and serving.


  • Steven
    Posted January 25, 2013 at 4:24 pm

    Looking forward to trying this tonight with some fresh Iowa venison…smells good so far!

    • Post Author
      Posted January 26, 2013 at 4:50 pm

      Mmm, Iowa venison sounds yum.

  • Sarah @ Cubicle To Kitchen
    Posted February 6, 2013 at 2:24 pm

    Umm…So I saw this and glanced at your Curry Stew and accidentally made this recipe with curry instead of cumin. It was really good. A happy mistake. I highly recomment it. Now I will have to try it with the actual cumin next time:)

  • Bruce Wilson
    Posted February 18, 2013 at 8:20 am

    Not sure this is where I was when asking previously about Javalina but I’ll hope I got back to the correct spot…….

    Have your “Girl Hunter” book now and want to ask question about your brines. I smoke cook meat in very old original refrigerator (no plastic). I have been trying different brines for chickens and am wondering if you would make any adjustments in your “Spicy Apple Duck Brine” for them or use quantities as given?

    I will also try this one for wild ducks next winter as I did not have it for this years season…….

    Thank you………. Bruce – Payson, AZ (not exactly the duck capital of the world………..)

    • Post Author
      Posted February 18, 2013 at 10:59 am

      Hi Bruce, that brine will go nicely with chicken. Since every bird is different you can see once you submerge if it is enough liquid. If you need a bit more, just increase the water, salt and juice amounts slightly in the same ratio. Yum, enjoy!

      • Bruce Wilson
        Posted February 19, 2013 at 6:39 am

        Thought so but was not sure………… As a follow up; you note that after removing meat from the brine (regardless of which one I believe), the meat should be “rested” so moisture can be reabsorbed (?). Is there a time frame for this resting period or is it simply like resting meat after grilling or cooking?…………..

        • Post Author
          Posted February 19, 2013 at 5:05 pm

          You should do this in the refrigerator for at least an hour and up to 24 hours, skin exposed so that it dries out. Leaving the skin exposed will allow it to crisp up in the oven.

          • BRUCE
            Posted February 22, 2013 at 7:20 pm

            THANK YOU …………..

  • OWEN
    Posted October 26, 2015 at 8:00 pm


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