Here’s a two part venison recipe for chili cocoa crusted venison with a berry reduction.

Ingredients

• 1/3 cup coffee grounds
• ¼ cup cocoa
• 2½ tablespoon salt
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon cayenne pepper
• ½ venison loin
• Olive oil for browning

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, mix coffee grounds, cocoa, salt, brown sugar, cinnamon, and cayenne pepper. Rub mixture into loin.
3. Heat cast iron skillet to almost smoking. Place loin into skillet and brown on all sides.
4. Place loin in 350-degree oven 4 to 5 minutes, depending on size of loin. Remove to a cutting board. Let rest for at least 5 to 10 minutes.
5. Slice into 1-inch pieces on a platter and spoon berry reduction (see below) on top of venison.
6. Serve with collard greens.

Berry Reduction Recipe

Ingredients

• 1½ cups blackberries
• ½ cup blueberries
• ½ cup red wine (cabernet-sauvignon)
• ¼ cup sugar
• 1 lemon, juiced
• Kosher salt, to taste

Directions

1. Place blackberries, blueberries, red wine, sugar, and lemon juice in a small saucepan and bring to a boil.
2. Reduce the heat to simmer and reduce by half.
3. Season with salt to taste.