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
- Preheat oven to 350 degrees.
- In a medium bowl, mix coffee grounds, cocoa, salt, brown sugar, cinnamon, and cayenne pepper. Rub mixture into loin.
- Heat cast iron skillet to almost smoking. Place loin into skillet and brown on all sides.
- 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.
- Slice into 1-inch pieces on a platter and spoon berry reduction (see below) on top of venison.
- 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
- Place blackberries, blueberries, red wine, sugar, and lemon juice in a small saucepan and bring to a boil.
- Reduce the heat to simmer and reduce by half.
- Season with salt to taste.