Coffee Crusted Venison Rack

(4)

Derek Wolf

Along with wife Ally, Derek launched Over the Fire Cooking in 2016. Fast forward to today, and Over the Fire Cooking has spread across multiple platforms, with millions now following Derek’s fire cooking journey.

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For culinary adventurers seeking to elevate their wild game experience, this Coffee Crusted Venison Rack cooked with the Anova Precision® Cooker Pro is an amazing choice. Sous vide is essential for cooking wild game: this technique not only ensures tender, perfectly cooked venison, it also allows a Chipotle Coffee rub to infuse the venison with flavor. Then, it's time to sear. Searing the meat over an open flame adds a smoky flavor while giving an insane crust. Venison is a lean meat which requires careful attention to prevent it from becoming overcooked and dry. The Anova Precision® Cooker Pro cooks at a low, consistent temperature, allowing the meat to retain its natural juices and tenderness. To add a unique twist to this dish, we also incorporate a coffee crust. The robust and earthy flavors of coffee act as a wonderful complement to the natural flavor of venison. Moreover, coffee possesses a remarkable ability to mask the slightly "gamey" taste often tasted with wild game. Just before serving, top the Coffee Crusted Venison Rack with Cowboy Butter to add richness and fat to the lean cut of meat. To accompany the rack, consider serving it with some roasted potatoes and bacon-wrapped asparagus!
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Ingredients for 4

  • 2 tablespoons ground coffee

  • 1 ¼ tablespoons brown sugar

  • 1 tablespoon chipotle powder

  • 2 teaspoons garlic powder

  • 2 teaspoons freshly ground black pepper

  • 1 tablespoon neutral cooking oil, such as vegetable or canola

  • 1 whole venison rack, about 2 ½ pounds (1.13kg)

  • 1 cup (2 sticks) plus 3 tablespoons unsalted butter

  • 2 rosemary sprigs

  • 2 thyme sprigs

  • 2 tablespoons chopped fresh parsley leaves

  • 2 tablespoons minced garlic

  • 1 tablespoon Dijon mustard

  • 1 teaspoon crushed red chile flakes

  • Kosher salt, to taste

Directions

  • Step 1

    First, make the coffee chipotle rub: in a small bowl, combine the coffee, brown sugar, chipotle powder, garlic powder, black pepper, and 2 teaspoons salt.

  • Step 2

    Slather the venison rack with oil, ensuring it is evenly coated. Generously season the rack with the Chipotle Coffee Rub, making sure to cover the entire rack. Add the rack to an ANOVA sealable back with butter, thyme and rosemary. Seal and decompress the bag.

  • Step 3

    Place the bag with the seasoned venison rack into the cooker. Cook the rack for 2.25-2.5 hours. Avoid exceeding 4 hours for ideal results. Once the sous vide process is complete, remove the venison rack from the cooker and let it rest for 10 minutes.

    • Finishing Steps

    • Step 0

      While the steak is cooking, melt the remaining 1 cup of butter. Then mix together all the melted butter, parsley, garlic, mustard, chile flakes, and 1 teaspoon salt for the Cowboy Butter in a bowl.

    • Step 1

      Preheat a grill or open flame to high heat (around 400F).

    • Step 2

      Sear the venison rack over the high heat for 1.5 to 2 minutes, ensuring all sides are crusted. Remove the rack from the heat once it is seared to perfection.

    • Step 3

      Spoon the Cowboy Butter over the Coffee Crusted Venison Rack, allowing it to melt and enhance the flavors. Alternatively, serve the Cowboy Butter on the side for dipping if preferred.

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128.5 F / 53.6 C Recipe Temp
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