This one is for my Michigan hunter friends.  I love venison and since I get it so infrequently, I relish the times I do.  This is not the hunter doing a field lunch; you will have to bring the kill back to the cave.  It’s a little more in your face with the spice level, but venison is strong enough to stand up to the flavors.  I’m pretty sure this would work really well on a good ribeye as well.  Hope you like it.

2 4-oz venison tenderloins (back strap)

1 1/2 teaspoon chipotle chili powder

1 teaspoon dark cocoa powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

2 teaspoons salt

1 teaspoon oregano

1 teaspoon pepper

1 teaspoon brown sugar to form a crust

2 tablespoons canola oil.

Preheat oven to 350

In a bowl mix salt, pepper, chili powder, garlic powder, onion powder, oregano, cocoa powder, and brown sugar

Coat tenderloins with spice mixture

Heat cast iron skillet to just smoking

Add canola oil

Place steaks in hot pan and cook for 2 minutes per side (if you are using beef, go 5 minutes per side)

Place in oven for 5 minutes or until internal temp is 135  (if using beef cook for 10 minutes for an internal temp of 130)