Ingredients
- 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
Method
Coffee Rub + Dry Brine
- 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.
- 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.
- Bring to room temp 1 hour before cooking.
Sear the Venison
- Heat olive oil in a cast iron skillet over medium-high heat (370–400°F).
- Sear medallions for 90 seconds per side. Rest for 3 minutes.
- Return to skillet for a second sear: 90 seconds per side until internal temp reaches 125–130°F.
- Remove and rest another 3 minutes.
Make the Bourbon Coffee Sauce
- Lower heat to medium. Add 1 teaspoon olive oil if needed.
- Sauté shallot and garlic until soft and golden.
- Deglaze with bourbon—carefully—and reduce by half.
- Stir in coffee, stock, brown sugar, and mustard. Simmer 5–6 minutes until reduced.
- Off heat, whisk in cold butter to emulsify. Season to taste.
To Plate
- Spoon sauce onto plate. Slice venison and fan on top.
- Drizzle more sauce, finish with cracked pepper or herbs.