Venison

Venison is one of the leanest red meats you'll cook, with barely any marbling and a mild, slightly sweet flavour that's easily overpowered by a rub built for fattier beef — it wants pepper, warming spice and a light hand rather than a heavy sugar cure.

It's best on a quick-seared backstrap or loin rested well past the pan, or on tougher cuts like shoulder and shank braised low and slow until they fall apart — venison punishes overcooking on the grill but rewards patience in a pot.

Start with Hardcore Carnivore's Camo Rub for a pepper-forward crust built with game in mind, Rum and Que's Ram Rod Game Rub for an Australian-made blend formulated specifically around venison and kangaroo, or BBQ Lab's Black Gold if you want a punchier all-rounder that still won't overwhelm a lean backstrap.

The genuine point of difference here is restraint — because venison carries so little fat to protect it, these rubs are built lighter on salt and sugar so they season the meat instead of drying it out further.

Treat it like the lean, delicate cut it is and it rewards you every time. Venison, seasoned with respect.

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