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Coffee Grilled Venison

Posted By On November 28, 2012 @ 11:14 am In Main Dishes,Meat, Poultry and Seafood

Ingredients

  • About 1 pound of venison backstrap, in one or two chunks
  • 1 tablespoon Splenda brown sugar substitute
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoon instant coffee
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon paprika (sweet smoked)
    • Dressing:
    • 1/2 cup light ranch dressing
    • 1 tablespoon mayonnaise
    • 1/4 teaspoon dill weed
    • Snipped fresh parsley if available
    • 1 1/2 tablespoons fresh lemon juice
    • 1 teaspoon Dijon mustard

Directions

Mix together all the dry ingredients. Score the venison in a diamond pattern, then rub the dry mix into both sides of the meat. Place the venison in a stainless steel or other oven-proof skillet and brown on each side. Meanwhile have the oven heated to 475° and once the venison is browned, put the skillet in the oven for about 5 minutes. Remove from the heat and let rest for several minutes before cutting. Check temperature for desired doneness, an internal temperature of about 140° is medium. Slice into thin strips. Serve with a dressing made from light ranch dressing, stirred together with dill weed, snipped fresh parsley if available, fresh lemon juice and Dijon mustard.

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