Wild Game Recipes: Grilled Venison
Wild Game Recipes: Grilled Venison

The sweet smell of venison, brown sugar, garlic, and instant coffee fills the air. This is a wild game recipe you can sink your teeth and folk into.

Wild Game Recipes: Grilled Venison

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Wild Game Recipe: Coffee Grilled Venison

Coffee Grilled Venison

The sweet smell of venison, brown sugar, garlic, and instant coffee fills the air. This is a wild game recipe you can sink your teeth and folk into.
Prep Time 20 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 lbs About 1 pound of venison backstrap in one or two chunks
  • 1 tbsp. Splenda brown sugar substitute
  • 1 tsp. garlic powder
  • ¼ tsp. ground ginger
  • ½ tsp. onion powder
  • 1 ½ tsp. instant coffee
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • ½ tsp. paprika sweet smoked

For the Dressing

  • ½ cup light ranch dressing
  • 1 tbsp. mayonnaise
  • 1/4 tsp. dill weed
  • snipped fresh parsley if available
  • 1 ½ tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard.

Instructions
 

  • Mix together all the dry ingredients.
  • Score the venison in a diamond pattern, then rub the dry mix into both sides of the meat.
  • Place the venison in stainless steel or other oven-proof skillet and brown on each side.
  • Meanwhile, have the oven heated to 475 degrees and once the venison is browned, put the skillet in the oven for about 5 minutes.
  • Remove from the heat and let rest for several minutes before cutting.
  • Check the temperature for the desired doneness, an internal temperature of about 140 is medium.
  • Slice into thin strips.
  • Serve with a dressing made from light ranch dressing, stirred together with dill weed, snipped fresh parsley if available, fresh lemon juice, and Dijon mustard.
  • Suggested Alternative - Replace Dijon Mustard with Sweet Jalapeno Mustard from Backwoods Mustard Company.
Keyword coffee, deer, deer meat backstrap, venison, venison backstrap
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