Venison Backstrap with Coffee Spice Rub

I have a fair amount of venison in the freezer to use up before next hunting season. I wanted a rub that was spicy and sweet and salty all at the same time. I really love this combination!

Coffee Spice Rub

2 Tbsp ground coffee

1/4 tsp chipotle chili powder (or 1 tsp regular chili powder)

1 tsp unsweetened cocoa powder

1/4 tsp cinnamon

1/2 Tbsp garlic powder

1/2 Tbsp oregano

1 Tbsp cumin

1 tsp sea salt

Mix all together in bowl or jar.

Massage spice rub directly into meat. This is good on beef or venison, of just about any cut. I would suggest back strap, steak or a roast.

Heat cast iron skillet to medium high. Heat oven to 350 degrees. Melt 1 Tbsp coconut oil (or other oil with a high smoke point). Sear meat 3 minutes on one side. Use tongs and gently flip meat. Sear 3 minutes on the other side. Place your skillet directly in the oven and cook for 5-8 minutes. This is very good if you add a sliced red onion to the pan. I love venison because dinner is ready in 8 minutes!

Venison is awful and tough if it is overcooked. My guess is that most people who say they hate venison, have never tasted it properly prepared. They got one bite of a nasty, gamey, tough piece of meat and never went back 🙂

For a fool-proof moist taste of venison try this:

1 venison roast or back strap

1 large red or sweet onion, sliced

1 cup baby carrots

3/4 cup water or beef stock

Massage spice rub into meat. Sear meat in hot skillet 3 minutes each side. Put the onion, carrots and water in the bottom of your crock pot. Place meat on top of onion. Turn on low for 7-8 hours. It turns out perfect every time! You can add any vegetable that you want with the onion.


This post is linked to Kelly the Kitchen Kop’s Real Food Wednesday blog carnival.


  1. March 6, 2012 at 5:23 AM

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