Hunter's Quest Rub

$6.00

UNIQUE MEAT RUB | GAMEY MEATS AND MORE | VEGAN

Juniper is the first ingredient in this jar, which already tells you it's a very different type of meat rub. Woodsy, resinous, sharp against fat. Fennel and black pepper for the savory bite. Terrific on venison and duck, sure, but you don't need a hunting license. It does just as much for pork shoulder, thick steaks, chicken thighs, and salmon.

Ingredients

juniper berries, black pepper, fennel seeds, garlic, onion, sea salt, thyme, lemon peel, chili, coriander, rosemary

Style
Please select a packaging option below:

From Our Laguna Beach Spice & Tea Shop

This one gets a lot of questions at the store, because most people know juniper from gin. So here's what we tell them:

Massage it into the meat with a generous drizzle of olive oil or melted ghee at least 30 minutes before cooking. That rest lets the juniper and herbs open up, and it is the difference between a coating and a crust.

For the vegetarians: stir a pinch into a balsamic reduction or a dark fruit jam, then brush it over roasted vegetables, or grilled tofu in the last few minutes. Use the same sauce on your meats if you're non-veg.

  • What to use it on

    Rub it onto venison, elk, bison, or lamb before roasting or grilling to bring out the rich flavor of wild and grass-fed meats without masking them.

    Season duck breasts, pork tenderloin, or a standing rib roast when you want a savory herb crust with subtle notes of juniper and black pepper.

    Coat thick-cut steaks or beef roasts before searing for a bold, woodsy flavor that feels right at home beside roasted mushrooms or root vegetables.

    Sprinkle it over salmon before roasting or grilling for an unexpected pairing that balances the richness of the fish with aromatic herbs and spice.

Try This Simple Recipe Tonight

Cedar Plank BBQ Salmon

Serves 4 to 5

Salmon seasoned with Hunter's Quest Rub, grilled on a cedar plank, and finished with a fresh berry glaze.

Equipment: 1 cedar grilling plank (12 to 14 inches by 6 to 7 inches), soaked in water to cover for 1 hour, then drained.

Ingredients

  • 2 cups mixed fresh berries (wild blueberries, raspberries, blackberries, gooseberries)
  • 2 to 3 tbsp water
  • 1/4 cup pure maple syrup (optional)
  • 1/2 tsp kosher salt
  • 1/4 tsp Tellicherry pepper
  • 1 to 1 1/2 lb piece of fresh wild salmon fillet
  • 2 tbsp Hunter's Quest Rub

Instructions

  1. To make the glaze, place the berries in a saucepan with 2 tbsp water. Cover and cook over medium heat for 2 minutes. Remove the lid, reduce the heat to medium-low, and cook until the berries reduce to a jam-like consistency, stirring often. Taste for sweetness, adding a little maple syrup if needed.
  2. Set up your grill for indirect grilling and preheat to medium-high (400°F).
  3. Season the salmon on both sides with salt, pepper, and Hunter's Quest Rub. Arrange the fish skin side down on the plank. Place the plank on the grill away from the heat, close the lid, and indirect grill until the fish is nearly cooked through, about 15 minutes.
  4. Drizzle the berry glaze over the salmon. Indirect grill for another 5 to 10 minutes, or until the fish is cooked through. The plank may singe at the edges, but shouldn't catch fire while indirect grilling.
  5. Transfer the fish to a platter and serve directly from the plank, spooning the remaining berry mixture on top and garnishing with fresh berries if desired.