Simple yet sophisticated, this recipe is excellent for entertaining. Lean Ontario venison is marinated in a sweetly subtle coffee, brown sugar and peppercorn rub then grilled to perfection. Slice and serve with homemade potato salad and a glass of red wine.
1 tbsp (15 mL) fresh ground coffee
2 tsp (10 mL) lightly packed brown sugar
2 tsp (10 mL) peppercorns
1 tsp (5 mL) coriander seeds
1/2 tsp (2 mL) dried oregano leaves
1/2 tsp (2 mL) sea salt
2 lbs (1 kg) Ontario lean venison loin or ribs
Place coffee, sugar, peppercorns and coriander seeds in resealable plastic bag. Using flat side of mallet or heavy saucepan, crush until size of sesame seeds; place in small bowl. Mix in oregano and sea salt. Set aside.
Trim any silver skin from the venison. Spread coffee mixture evenly over outside of venison. Cover and refrigerate for 4 hours or up to 1 day. Place on greased grill over high heat; close lid and cook for 3 to 5 minutes per side. Transfer to indirect heat and cook for 10 minutes for medium-rare or until desired doneness. Transfer to warmed platter; tent with foil and let stand for 5 minutes before serving.
Makes 8 servings.
Chef’s Tip: This dry rub would also taste great on Ontario lamb or beef.
Per serving: about 140 cal, 26 g pro, 3 g total fat (1 g sat fat), 1 g carb, 0 g fibre, 95 mg chol, 70 mg sodium. %RDI: iron 20%, calcium 2%