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.
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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You can pick up an already made jar at Williams Sonoma.
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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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