Springvale Hill Wild Game Spice Mix – the secret weapon for anything that once roamed a paddock a bit too confidently. Whether you’re cooking venison, elk, or wild boar, this mix packs a proper flavour wallop. Made with juniper, rosemary, cinnamon and a few other sneaky legends, it turns your wild meat into a full-blown flavour bombshell. Chuck it on, cook it up, and watch everyone pretend they’re expert hunters. Use a dry rub. Rub the spice into the meat at least 30 minutes or even better overnight, or you can marinade with olive oil red wine & balsamic vinegar or in stews in roasts. You can also use it to season burgers, sausages, or meatballs made from wild game meat. Yummo!!
1. Choose Your Meat
Spice rubs work great on beef, pork, chicken, lamb, and even fish.
2. Prep the Meat
- Pat it dry with a paper towel to help the rub stick.
- Optional: Lightly coat the meat with oil or mustard for extra adhesion.
3. Apply the Rub
- Generously sprinkle the rub over the meat.
- Use your hands to massage it in, covering every surface.
4. Let It Rest (Optional but recommended)
- For a quick cook, let it sit for 15–30 minutes.
- For deeper flavor, refrigerate for a few hours or overnight.
5. Cook to Perfection
- BBQ, smoke, roast, or pan-sear as needed.
- Let the meat rest for a few minutes before slicing to lock in the juices.