I came home from work at lunch time today to start a crockpot for the night's dinner. I took a small roast from my elk stash. I have absolutely no idea what part of the animal this meat came from, but it is dark, lean, and has absolutely no smell. I washed it well in the sink. I have a thing about washing meat. I dried it well with paper towell and made my Herb Rub. I use this on a good beef sirloin, pork ribs, most any roasted or grilled meat. This recipe is from a Taste of Home magazine from several years back.
2 t. salt
1/2 t. garlic salt
1/2 t. celery salt
1/2 t. dried rosemary, crushed
1/4 t. each pepper & onion powder & paprika
1/8 t. dill weed
1/8 t. rubbed sage.
I rubbed the seasoning into the meat.