Espresso- and Chile-Crusted Venison Strip Loins with Blackberries

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.

Author

Chris Jay

Prep Time: 00:20

Recipe Time: 02:00

Temperature : 135F / 57.2C

Ingredients

• 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

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

1. 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.
2. Carve the venison and serve with the espresso butter and parsley.