Gourmet Recipe: Venison Backstrap with Veal Demi-Glace

The coffee spice rub, demi-glace and mesquite wood will combine to create an enticing mix of flavors. The process may take a little extra work, but no doubt, it will be worth it. Have HOT coals/wood going, reserving three to four pieces of the mesquite wood (dry) for smoking. Add reserved wood right before placing meat on the grill. Set meat aside and let rest for a couple of minutes. Meanwhile, reheat sauté pan of onions and mushrooms until hot. Cut butter into chunks and add to pan. Remove from heat and stir mixture until butter has slowly melted and sauce is smooth and velvety. Drizzle the rest of the sauce on top of meat. Cook It.

If you’re in the mood to try something different this weekend and add a little flair to the menu, try out this venison backstrap recipe from Larry Cooke. The coffee spice rub, demi-glace and mesquite wood will combine to create an enticing mix of flavors. The process may take a little extra work, but no doubt, it will be worth it.

Venison Backstrap with Demi-Glace
A coffee spice rub, demi-glace and mesquite wood will all combine to create an enticing mix of flavors in this gourmet venison backstrap recipe.(Photo courtesy gettyimages.com)

Ingredients

  • Store unused portion in an airtight container to be used on other steaks
  • 1/4 cup finely ground espresso-roast coffee beans

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Directions:

Coat meat with olive oil. Season one side of meat with Coffee Spice Rub and the other with salt and pepper. In a sauté pan, sauté onions and mushrooms in ½ stick butter until caramelized. Deglaze…

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