Espresso- and Chile-Crusted Venison Strip Loins with Blackberries

Ingredients for 6

• 2 Maui Nui venison strip loins

• 1 Tbsp salt

• 2 Tbsp Spiceology Cowboy Crust Espresso-Chile Blend, divided

• 1 sprig rosemary

• 1 clove garlic, peeled

• 2 Tbsp vegetable oil, divided

• ¼ cup softened unsalted butter

• Zest of 1 lemon

• ¼ cup blackberries

• 2 tsp whole parsley leaves

Directions

• Step 1

  Preheat a Precision Cooker to 135°F (57°C).

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  Step 2

  Season the strip loins with the salt and 1 1/2 tablespoons of the espresso blend. Transfer the venison into a vacuum bag or resealable freezer bag with the rosemary, garlic, and 1 tablespoon of the oil. Seal the bag.

• 

  Step 3

  Transfer to the water bath and cook sous vide for 2 hours. Remove the strip loin from the water bath, transfer to an ice bath, and let cool to room temperature. Transfer into the fridge until ready to use.

• 

  Step 4

  In a small bowl, combine the butter, remaining 1 teaspoon espresso blend, and zest. Place the butter onto a piece of plastic wrap and roll it into a log. Tie the ends to seal. Transfer into the fridge to set.

• Finishing Steps

• 

  Step 0

  Using a camp stove, preheat a frying pan on medium-high heat with the remaining oil. Remove the venison from the bag and reheat for 3 to 4 minutes. Flip the venison over, add the blackberries, and cook for an additional 3 to 4 minutes.

• 

  Step 1

  Carve the venison and serve with the espresso butter and parsley.

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