📝 About This Recipe
This sophisticated dish marries the lean, wild elegance of venison with the deep, earthy complexity of dark-roast coffee. By infusing high-quality oil with whole espresso beans, we create a silken finishing medium that highlights the chocolatey undertones of the meat without overwhelming its natural gaminess. It is a masterclass in flavor layering, perfect for a cold evening when you crave something both rustic and refined.
🥗 Ingredients
Coffee Infused Oil
- 1 cup Neutral Grape Seed Oil (or any high-smoke point oil)
- 1/4 cup Whole Dark Roast Espresso Beans (lightly cracked with a heavy pan)
- 1 piece Star Anise (whole)
The Venison
- 1.5 lbs Venison Backstrap or Loin (trimmed of silver skin and at room temperature)
- 1 tablespoon Kosher Salt (to taste)
- 1 teaspoon Black Peppercorns (coarsely cracked)
- 2 tablespoons Unsalted Butter (for basting)
- 2 sprigs Fresh Rosemary
Juniper Red Wine Reduction
- 1 Shallot (finely minced)
- 1/2 cup Dry Red Wine (such as Cabernet Sauvignon)
- 1 cup Beef or Game Stock (high quality or homemade)
- 5-6 pieces Juniper Berries (crushed)
- 1 tablespoon Cold Unsalted Butter (cubed for the finish)
👨🍳 Instructions
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1
Begin the Coffee Infused Oil: In a small saucepan over very low heat, combine the grape seed oil, cracked espresso beans, and star anise. Heat until the oil reaches 160°F (70°C).
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2
Once the oil is at temperature, remove from heat and let it steep for at least 2 hours. This slow infusion ensures the aromatic oils of the coffee are extracted without any burnt bitterness.
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3
Strain the oil through a fine-mesh sieve lined with a coffee filter into a clean glass jar. Discard the solids and set the oil aside.
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4
Prepare the venison: Pat the loin completely dry with paper towels. A dry surface is essential for a deep, caramelized crust.
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5
Season the meat generously on all sides with kosher salt and the coarsely cracked black pepper, pressing the spices into the flesh.
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6
Heat a heavy cast-iron skillet over medium-high heat. Add 2 tablespoons of your prepared Coffee Infused Oil; it should shimmer and just begin to smoke.
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7
Place the venison in the pan. Sear for 3-4 minutes per side until a dark brown crust forms. Avoid moving the meat too much during the sear.
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8
Reduce heat to medium. Add 2 tablespoons of butter and the rosemary sprigs to the pan. As the butter foams, tilt the pan and spoon the flavored butter over the venison repeatedly for 2 minutes.
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9
Remove the venison from the pan when the internal temperature reaches 125°F (52°C) for medium-rare. Transfer to a warm plate and tent loosely with foil to rest for 10 minutes.
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10
In the same skillet (discard excess fat but keep the brown bits), sauté the minced shallots for 1 minute until translucent.
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11
Deglaze the pan with the red wine, scraping the bottom with a wooden spoon to release the fond. Add the crushed juniper berries and reduce the wine by half.
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12
Add the stock and continue to simmer until the sauce is thick enough to coat the back of a spoon (about 5-7 minutes).
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13
Whisk in the cold cubed butter one piece at a time to create a glossy finish, then strain the sauce through a fine-mesh sieve.
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14
To serve, slice the venison into 1-inch thick medallions. Fan them on a plate and drizzle with a fresh teaspoon of the Coffee Infused Oil.
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15
Finish by pouring the juniper reduction around the meat, not over it, to preserve the crust's texture.
💡 Chef's Tips
Always use fresh, high-quality coffee beans; pre-ground coffee will make the oil cloudy and overly bitter. Do not overcook the venison; because it is extremely lean, it becomes tough and metallic-tasting beyond medium-rare. If the coffee oil feels too intense, blend it 1:1 with fresh grape seed oil to mellow the flavor profile. Cracking the juniper berries is vital to releasing their gin-like aroma which cuts through the richness of the coffee.
🍽️ Serving Suggestions
Pair with a creamy parsnip purée to complement the earthy coffee notes. Serve alongside roasted root vegetables like heirloom carrots or golden beets. A bold, tannic Syrah or Malbec stands up beautifully to the dark flavors of this dish. Finish the plate with a sprinkle of smoked flake sea salt for an extra layer of campfire essence.