Venison Medallions, Coffee-Rubbed with Bourbon Coffee Sauce

Wild-harvested Maui Nui venison medallions rubbed in smoky coffee and seared to a perfect medium-rare, then finished with a bold, bittersweet bourbon coffee sauce. Balanced, rich, and deeply flavorful.

Why You'll Love Venison Medallions, Coffee-Rubbed with Bourbon Coffee Sauce

It's clean, lean, and packed with flavor. The coffee rub builds a dark, savory crust while the bourbon sauce adds just the right hit of sweetness and smoke. Let the meat come to room temp before it hits the pan, and rest it well after.

Tips and Tricks

• Don't cook straight from the fridge-room temp meat ensures even cooking.
• Always rest venison well to keep it juicy.
• Sauce too sharp? Add a splash of cream or extra butter to round it out.

Variations

• Swap bourbon for brandy or rye.
• Add a splash of cream for a richer, more velvety sauce.
• Try this rub and method with lamb loin or beef tenderloin.

Substitutions

• Venison → Lamb medallions or filet mignon
• Brown sugar → Coconut sugar or maple syrup
• Dijon → Whole grain mustard or even balsamic for a twist

Best served with

• Celery root purée or parsnip mash
• Roasted wild mushrooms
• Crispy fingerlings or polenta
• A glass of smoky Syrah or bourbon neat

How to Store Leftovers

• Store medallions in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet with a splash of stock or butter.

Common Questions

Venison Medallions, Coffee-Rubbed with Bourbon Coffee Sauce

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Wild-harvested Maui Nui venison medallions rubbed in smoky coffee and seared to a perfect medium-rare, then finished with a bold, bittersweet bourbon coffee sauce.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner, Main Course, Meat

Cuisine: Hawaiian Inspired, Modern, Modern American

Calories: 494

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 4 Venison medallions
• 1 tablespoon Ground coffee
• 1 teaspoon Brown sugar
• ½ teaspoon Black pepper
• 1 teaspoon Kosher salt
• 1 tablespoon Olive oil
• 1 Shallot finely chopped
• 1 clove Garlic minced
• ¼ cup Bourbon
• ½ cup Brewed coffee strong
• ½ cup Beef or venison stock
• 1 tablespoon Brown sugar
• 1 teaspoon Dijon mustard
• 2 tablespoon Butter cold, cubed
• 1 teaspoon Olive oil
• Kosher salt and black pepper to taste

Equipment

• Cast iron skillet
• Wire rack + baking sheet
• Small saucepan or same pan
• Thermometer

Method

 

Coffee Rub + Dry Brine

1. Pat venison dry and season lightly with salt. Place on a wire rack over a baking sheet and refrigerate uncovered for at least 30 minutes, up to 24 hours.
2. Mix coffee, brown sugar, black pepper, and salt. Rub evenly over venison and let marinate on the rack uncovered for another 30 minutes to 72 hours.
3. Bring to room temp 1 hour before cooking.

Sear the Venison

1. Heat olive oil in a cast iron skillet over medium-high heat (370-400°F).
2. Sear medallions for 90 seconds per side. Rest for 3 minutes.
3. Return to skillet for a second sear: 90 seconds per side until internal temp reaches 125-130°F.
4. Remove and rest another 3 minutes.

Make the Bourbon Coffee Sauce

1. Lower heat to medium. Add 1 teaspoon olive oil if needed.
2. Sauté shallot and garlic until soft and golden.
3. Carefully deglaze with bourbon and reduce by half.
4. Stir in coffee, stock, brown sugar, and mustard. Simmer 5-6 minutes until reduced.
5. Off heat, whisk in cold butter to emulsify. Season to taste.

To Plate

1. Spoon sauce onto plate. Slice venison and fan on top.
2. Drizzle more sauce, finish with cracked pepper or herbs.

Nutrition

Calories: 494kcalCarbohydrates: 46gProtein: 2gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.1gSodium: 3770mgPotassium: 198mgFiber: 1gSugar: 30gVitamin A: 5IUVitamin C: 3mgCalcium: 98mgIron: 1mg

Notes

Storage: Keep the venison and sauce in separate airtight containers in the fridge for up to 2 days. Reheat the venison briefly and gently to avoid overcooking it, and warm the sauce slowly on the stove.

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