Black Rifle Coffee-Rubbed Venison Backstraps
Elevate venison with a coffee rub that tenderizes, complements flavor, and creates a delicious crust. This recipe is sure to be a hunting camp favorite.
Black Rifle Coffee-Rubbed Venison Backstraps
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Category
Dinner
Cuisine
American
Servings
3
Prep Time
10 minutes
Cook Time
15 minutes
Calories
250
I’m always looking for creative ways to elevate the game meat I process for my clients at hunting camps. That’s why I’m excited to share my recipe for the perfect coffee rub for venison.
Coffee is an unexpectedly excellent rub for venison. Its natural acids tenderize the meat, and its flavor complements the venison’s taste without overpowering it. Plus, the coffee creates a nice crust when seared, locking in all those delicious juices.
This simple concoction will quickly become a hunting camp favorite. Try it and see for yourself.
Author:This recipe comes to us from Jason Ellsworth, a traveling chef who serves hunting and fishing camps and premier outdoor events.
Ingredients
- 1/2 whitetail backstrap
- 3/4 tsp. Black Rifle instant coffee (or 1 travel packet)
- 6 tsp. Tacticalories Bruiser Blend
Directions
In a small bowl, mix the instant coffee with the Tacticalories Bruiser Blend. This blend of coffee and spices will be the star of our dish.
Take your venison backstrap and generously coat it with the coffee rub mixture.
If you’ve got the time, let the seasoned meat rest in the fridge for a few hours. This allows the flavors to penetrate deeper into the venison.
Fire up your charcoal grill until it’s nice and hot. We want those grates screaming for meat.
Once your grill is ready, it’s time for the magic to happen. Sear that coffee-rubbed venison on all sides. You want a beautiful crust to form.
After searing, continue cooking until the internal temperature reaches 128°F (54°C) for a perfect medium-rare. Remember, a good meat thermometer is as essential as a quality hunting knife.
Once you’ve hit that target temperature, remove the venison from the grill and let it rest for 5–10 minutes. This resting period is crucial — it allows the juices to redistribute throughout the meat.
Slice your coffee rub venison against the grain. For extra deliciousness, serve it over a bed of creamy mashed potatoes.
Recipe Note
Bonus Tips for Coffee Rub Venison Success
- Don’t limit this coffee rub venison to dinner only.It’s great sliced thin and served with eggs for a hearty hunter’s breakfast.
- Experiment with different coffee varieties in your rub. Each type will bring its own unique flavor profile to the venison.
- If you’re not a fan of medium-rare, adjust the cooking time to your preferred doneness. Remember, venison can dry out quickly if overcooked.
This coffee rub venison recipe is more than just a meal. It’s a celebration of the hunt and the craftsmanship that goes into every step of the process, from field to plate.
So, next time you’re at camp or just want to impress your friends with your culinary skills, try this coffee-rubbed venison and let me know how it goes.
