CHILI COCOA CRUSTED VENISON WITH BERRY REDUCTION
This venison loin recipe is beautiful, elegant, full of flavor and best of all easy to prepare!
Ingredients
- 1/3 cup coffee grounds
- ¼ cup cocoa
- 2½ tablespoon salt
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon cayenne pepper
- ½ venison tenderloin
- Olive oil for browning
Berry Reduction
- 1½ cups blackberries
- ½ cup blueberries
- ½ cup red wine cabernet-sauvignon
- ¼ cup sugar
- 1 lemon, juiced
- Kosher salt to taste
Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl, mix coffee grounds, cocoa, salt, brown sugar, cinnamon, and cayenne pepper in a bowl. Rub mixture into loin.
- Heat cast iron skillet to almost smoking. Place loin into skillet and brown on all sides.
- Remove to a cutting board. Let rest for at least 5 minutes.
- Slice into 1-inch pieces on a platter and spoon berry reduction on top of venison. Serve with collard greens. Sprinkle Kosher salt over the sliced loin.
Berry Reduction
- Place blackberries, blueberries, red wine, sugar, and lemon juice in a small saucepan and bring to a boil. Reduce the heat to simmer and reduce by half. Season with salt.
Notes
You can use the backstrap or loin in this recipe, but if you do, after browning, place loin in 350-degree oven 4 to 5 minutes to continue cooking until loin reaches 120 degrees, depending on size of loin.
Nutrition
Calories: 103kcalCarbohydrates: 19gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 7mgSodium: 2915mgPotassium: 182mgFiber: 4gSugar: 14gVitamin A: 146IUVitamin C: 11mgCalcium: 20mgIron: 1mg
If you like this recipe, please give it a star rating to help other cooks find it!
Follow me on Instagram and tag #stacylynharris so I can see all the SLH recipes you make. ♥
Tried this recipe?Let me know how it was!