Coffee Crusted Venison

Simple yet sophisticated, this recipe is excellent for entertaining. Lean Ontario venison is marinated in a sweetly subtle coffee, brown sugar and peppercorn rub then grilled to perfection. Slice and serve with homemade potato salad and a glass of red wine.

 1 tbsp (15 mL) fresh ground coffee
 2 tsp (10 mL) lightly packed brown sugar
 2 tsp (10 mL) peppercorns
 1 tsp (5 mL) coriander seeds
 ½ tsp (2 mL) dried oregano leaves
 ½ tsp (2 mL) sea salt
 2 lbs (1 kg) Ontario lean venison loin or ribs
Steps:
1

Place coffee, sugar, peppercorns and coriander seeds in resealable plastic bag. Using flat side of mallet or heavy saucepan, crush until size of sesame seeds; place in small bowl. Mix in oregano and sea salt. Set aside.

2

Trim any silver skin from the venison. Spread coffee mixture evenly over outside of venison. Cover and refrigerate for 4 hours or up to 1 day. Place on greased grill over high heat; close lid and cook for 3 to 5 minutes per side. Transfer to indirect heat and cook for 10 minutes for medium-rare or until desired doneness. Transfer to warmed platter; tent with foil and let stand for 5 minutes before serving.

Cook's Notes:
3

Makes 8 servings.

This dry rub would also taste great on Ontario lamb or beef.

Category

Ingredients

 1 tbsp (15 mL) fresh ground coffee
 2 tsp (10 mL) lightly packed brown sugar
 2 tsp (10 mL) peppercorns
 1 tsp (5 mL) coriander seeds
 ½ tsp (2 mL) dried oregano leaves
 ½ tsp (2 mL) sea salt
 2 lbs (1 kg) Ontario lean venison loin or ribs

Directions

Steps:
1

Place coffee, sugar, peppercorns and coriander seeds in resealable plastic bag. Using flat side of mallet or heavy saucepan, crush until size of sesame seeds; place in small bowl. Mix in oregano and sea salt. Set aside.

2

Trim any silver skin from the venison. Spread coffee mixture evenly over outside of venison. Cover and refrigerate for 4 hours or up to 1 day. Place on greased grill over high heat; close lid and cook for 3 to 5 minutes per side. Transfer to indirect heat and cook for 10 minutes for medium-rare or until desired doneness. Transfer to warmed platter; tent with foil and let stand for 5 minutes before serving.

Cook's Notes:
3

Makes 8 servings.

This dry rub would also taste great on Ontario lamb or beef.

Coffee Crusted Venison