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Cherry Rubbed Venison and Dove

post #1 of 30
Thread Starter 
A talented smoking friend sent a sample of his cherry rub for me to try... I decided to give it a go on some venison and dove breasts.

I cubed the venison (backstrap) and fileted the dove breasts then sprinkled them with the cherry rub and let them sit for about 30 minutes before placing them on the skewers...


dove breasts

I gave them an extra sprinkle of the Cherry Rub before going into the drum..

the dove ...

the venison...

I loved the cherry rub!

Thanks for checking out my venison/dove smoke. :)
post #2 of 30
Awesome work, those look very tasty! :)
post #3 of 30
Thread Starter 
Thank you Brohnson! I hope I get more of that cherry rub, it was so tasty! PDT_Armataz_01_12.gif
post #4 of 30
Yet another one of your great recipes. I really like the venison only cause I hve never had dove. We used to shot robin red breast in the field behind the house when I was a teenager growing up. You say that you used a cherry rub is made from dried cherrys like dehydraded cherrys and then ground??? Put everything looks great as usual from you jeanie. Very nice Qview too.PDT_Armataz_01_37.gif
post #5 of 30
Looks fantastic Cowgirl, as always. Thats one of the things I miss about living in Texas, Dove hunting. Not much of that up here in Mn. Great jobPDT_Armataz_01_34.gif
post #6 of 30
Thread Starter 
Thanks Mballi and Meat Hunter!
Mballi, the cherry dry rub was a gift, he plans on putting it on the market so I have no idea what is in it. It did have a bit of sweet and a bit of heat to it. I hope to buy some when he has more to offer.

Meat Hunter, I love dove, sorry to hear you can't hunt them up in your area. I'll call ya next time I smoke a batch. PDT_Armataz_01_12.gif
post #7 of 30
That looks awsome!!!!!!
post #8 of 30

Awesome as usual

Your posts never cease to amaze me!
You are an inspiration!

post #9 of 30
I have been wondering ,since I saw pitmasters on TLC , how to add fruit to a rub. One of the guys tried , unsuccessfuly, a cherry rub.
I imagine that grinding dried cherries wouldnt work, too much water content. Freeze dried is probibly the way to go. Not sure where to find them.

Does anyone have thoughts on this? Not where to find, but what to use.

That is some fantastic looking game!
post #10 of 30
Ever since that kid on BBQ Pitmasters talks about how he is in love with his Cherry Rub I have been wanting to try and find one. Now I hear others say it is good to so I think its time I find one. If anyone has one they would share I would love to try it. If I find one and I like it I will post it on here and let you know.
post #11 of 30
Looks great. How long did you smoke for?

I like seeing different meats to, like your dove. We don't have them around here so it is great to see it cooked.
post #12 of 30

Looks fantastic!

Wow, does that look great! drool
Temp and appx cook time?
No dove hunting here in MI serious bummer they look so good!
Thanks for sharing!
post #13 of 30
Thanks again! Had deer steak for breakfast yesterday, and your's looks dang good as well - nothing goes better with a good piece of meat than some onions.

points.giffor the plain and simple.

Hey - your new rub sounds very interesting. Keep us all in the loop if your friend puts it on the market.

post #14 of 30
Thread Starter 
Thanks Gene, Dave, Hamrdz, rbranstner, Sask, Bigslick and Tracey!

I smoked the skewers in my drum at 250 degrees for about an hour. I kept a close eye on them.. I like my venison pink in the middle.

I can taste a bit of heat and sweet in the cherry rub. It's good stuff... I'll let you know if he gets it on the market. :)

post #15 of 30
looks great as always Jeanie!!! interesting rub you have there... you lucky gal to be able to try it out premarket. if any other RD opinions needed throw my name in the hat i be more than happy to try it out... biggrin.gif love the use of wild game... theres a few of us who appreciate thatPDT_Armataz_01_34.gif
post #16 of 30
Thread Starter 
Thanks E.. wink.gif
post #17 of 30
It's amazing how the simplest things are so good.....
Fantastic Jeanie, another one out of the park!!!! PDT_Armataz_01_37.gif
post #18 of 30
I've done a little research and found a rub called Marys cherry rub.
I also heard she is out of business, I clicked all the way thru the check out procedure, and they were looking for my card number. I'm not very interested in a store bought rub.
I found some folks experimenting with cherry koolaid, and cherry jello.Then I found a recipe that called for cherry powder. Goggled it and got several hits. Apparently it is common in the health food stores.

Google is our friend.

Edited to say careful. Some results for cherry rub could make a sailor blush.
post #19 of 30
Looks awesome Cowgirl! Looking for some Venison recipes for my son to try. He got a small doe this year and we have a little meat. He's itching to smoke some of it. This sounds good! I'm going research a cherry rub...I heard kool aid before for a dry rub. I'd like to find an apple rub also. I have a great sticky apple glaze I use for ribs, a dry appl rub would be awesome with that! Maybe a wet rub could be used instead of a dry rub, then you could grind up dried cherries, they definitely have more moisture than dried apples...actually, maybe just throwing them on a dehydrator til they're completely dry!

Anyway, the venison looks awesome, and looks like you cooked it to perfect doneness!!
post #20 of 30
I found this. More of a glaze than a rub though.

Spicy Cherry Glaze:
1 tablespoon oil
1 cup diced red onion
4 tablespoons minced ginger
3 cups canned cherries in syrup, preferably Bing
2 tablespoons minced garlic
2 tablespoons tequila (recommended: Cabo Wabo Resposado)
3 tablespoons hot sauce (recommended: Sriracha)
1 teaspoon sesame oil
1 tablespoon sherry wine vinegar
4 tablespoons soy sauce
1 teaspoon salt
1 tablespoon freshly ground black pepper
In a medium saute pan over medium heat, add oil, onion, ginger, cherries and garlic. Saute until lightly caramelized. Deglaze with tequila, hot sauce, sesame oil, sherry wine vinegar and soy sauce. Let simmer for 15 minutes. Season, with salt and pepper.
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