- Yield: 4 servings
Coffee-Crusted Venison Loin with Crispy Polenta, Chicory and Chocolate Venison Jus
Recipe courtesy of Ryan Daniels, Executive Chef, Fiddlesticks Country Club, Fort Myers, Fla.
- venison loin - 4 to 6 ozs.
- For Coffee Crust
- coffee grounds - 3 Tbsps.
- light brown sugar - 1 Tbsp.
- garlic powder - 1 1/2 tsp.
- cayenne pepper - 1/4 tsp.
- cocoa powder - 1/2 tsp.
- cardamom - 1 tsp.
- salt - to taste
- pepper - to taste
- For Crispy Polenta
- chicken stock - 3 cups
- instant polenta - 1 1/2 cups
- grated parmasean cheese - 1/4 cup (optional)
- chives - 1/4 cup (thinly sliced)
- all purpose flour - for dusting
- For Chocolate Venison Jus
- venison demi-glace - 1 pint
- semi-sweet chocolate - 1/2 cup
- butter - 1/4 lb.
For Coffee Crust
- Mix together until fully incorporated.
- Rub venison 30 to 60 minutes before cooking.
- In a medium-heat cast-iron skillet, sear each side evenly (be careful not to burn, as coffee may turn bitter).
- Baste with whole butter and set aside to rest.
For Crispy Polenta
- In a heavy-bottom sauce pan, bring stock to a boil.
- While whisking, slowly pour in polenta, to eliminate lumps.
- Turn heat to medium heat and cook until thick.
- Add in Parmesan, chives, salt and pepper.
- Pour onto a greased pan and cool overnight in refrigerator, to thicken.
- Remove from pan and cut into 1” x 2” rectangle.
- Dust with flour and deep-fry at 350º until crispy (approximately 3 to 4 minutes).
- Season and serve immediately.
- Thoroughly clean, rinse, and dry.
- Toss with olive oil, salt and pepper.
- Place on top of venison for “color and crunch.”
For Chocolate Venison Jus
- Warm venison demi-glace.
- Whisk in chocolate until fully melted.
- Add in butter and season with salt.
- Serve immediately.