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Five slices of seared, medium-cooked meat arranged beside a pool of rich brown sauce, garnished with small green herbs, on a white plate.

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
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course, Meat
Cuisine: Hawaiian Inspired, Modern, Modern American
Ingredients Equipment Method Notes

Ingredients
  

Venison & Coffee Rub
  • 12 Venison medallions 2–3 oz each
  • 1 tablespoon Ground coffee
  • 1 teaspoon Brown sugar
  • ½ teaspoon Black pepper
  • 1 teaspoon Kosher salt
  • 1 tablespoon Olive oil
Bourbon Coffee Sauce
  • 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 2 hours, 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. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready. 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. Taste it as you go. If you feel astringency at the back of your throat, the alcohol hasn't cooked off yet. Keep going until it turns round and caramel.
  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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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