Espresso- and Chile-Crusted Venison Strip Loins with Blackberries

  • Rate This
Impress your friends and family on your next outdoor adventure with a mouth-watering espresso crusted venison dish, made possible with the Anova, Maui Nui, and Spiceology bundle.
Read More

Shop Sous Vide Cookers

Precision® Cookers

Edge-to-edge perfection. No skill required.

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


  • Step 1

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

  • 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.

Latest Comments

135 F / 57.2 C Recipe Temp
Recipe Time
Prep Time