Taste of the Wild: Three great spice mixes for wildgame cooks

During the holiday season, wild game cookbook author Eileen Clarke created the ideal gift to share with her friends and family by mixing and wrapping her favorite spice mixes.

She says there are two for red meat, with one that leans toward a smoky Tex-Mex flavor, and the other is more of the traditional steak rub. A third on her list shown as Erwin’s Sazon Seasoning, is suited for wild pig and pale-fleshed upland game birds.

One benefit that Eileen points to in the blends she creates is the salt that is contained in the mix, noting that when left on the meat overnight, it will both tenderize and add flavor. An ingredient you’ll appreciate is the bright red paprika, which Eileen says “is Christmas’s operative color.” Eileen suggests Spanish paprika for the Erwin blend and the more common sweeter Hungarian paprika for the other spice blends shared here.

Eileen shared, “The best present is one that you enjoy giving, and they enjoy getting. And with spice mixes, that includes being used and enjoyed in cooking. An irresistible name helps. Since all my friends have bird dogs I sometimes name the spices after them and try to link the flavors to the dog’s personality.

“The Grub Rub was named after Gideon, our Lab/Setter cross. It’s an all-purpose mixture whose ingredients have flip-flopped over the years as Gideon used to do on our living room rug. But I also named one after my niece’s husband. Erwin, who inspired Sazon Seasoning, was a great hugger and warm, wonderful man. Like people and bird dogs, spice mixes should have personality.”

With each of these spice blends use about 1 tablespoon of prepared blend per pound of meat when cooking.

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TIPS FOR MISTAKE-FREE MIXING

1. Measure each spice into a bowl, and don’t mix the spices together until done. A tip is to place each spice jar you’re using on the counter to your right. When you use one, move it to the left and leave the measuring spoon in the spice jar. You can then check the bowl, but also make sure you’ve added the right amount of each spice.

2. Use a funnel, gently lift the bowl up and let the mix fall into a glass jar, close the lid tightly and shake. If you don’t have a kitchen funnel, take a clean sheet of paper, roll it into a funnel shape and stand it up in the glass jar. Make sure the opening is big enough, then slowly pour the spices in. A second clean piece of paper underneath helps to capture spills.

3. Finally, create a label and give the name of the spice mix, list the ingredients and include a guide for how much to use. (1 tablespoon mix per pound of meat)

Photos and recipe by Eileen Clarke

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INGREDIENTS

GIDEON’S GRUB RUB

2 tablespoons salt

2 teaspoons onion powder

1 tablespoon plus 1 teaspoon dehydrated & ground sweet Bell peppers

2 teaspoons sweet paprika

1 teaspoon coarse ground black pepper

ERWIN’S SAZON SEASONING

A rub for pheasants or forest grouse, and good tasting wild pig.

2 tablespoons Spanish paprika

1 tablespoon turmeric

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon ground cumin

1 teaspoon salt

½ teaspoon black pepper

SMOKED SERRANO CHILI RUB

¼ cup sweet paprika

2 tablespoons ground oregano

1 tablespoon ground cumin

1 tablespoon onion powder

2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon smoked Serrano chili powder

ABOUT THE CONTRIBUTOR

Need more spice mixes? Eileen Clarke’s wild game cookbooks have plenty: The Wild Bowl: 100 soups, stews and chilies has lots, as does Tenderize the Wild: 100 Marinades, Brines and Rubs. Available at www.riflesandrecipes.com or call 406-521-0273.

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