Coffee Rubbed Backstrap Recipe
With hunting season right around the corner, my trigger finger is starting to itch and I’m licking my lips! I grew up eating all types of wild game and love it all, but venison will always be my favorite. From elk, to whitetail, there are hundreds of delicious recipes to try. There is something so special and fulfilling about being able to harvest your own meat and provide for your family.
I have lots of girlfriends who aren’t fans of venison and tell me things like, “I don’t know how you eat that nasty meat,” or “Venison is just too gamey for me.” Well, this recipe I am about to share with y’all truly changes Venison Haters’ minds… I served it to one friend and she said, “This is delicious! What is it, Filet Mignon?” I said, “You betcha- The Filet Mignon of Venison!”[/vc_column_text][vc_single_image image=”45864″ img_size=”large” alignment=”center”][vc_column_text]
- Venison Backstrap
- You can use any type of venison- whitetail, mule deer, elk, red stag, or even pronghorn antelope!
- 1 pound of bacon, raw
- Instant Coffee, pulverized
- Garlic salt
- Favorite Steak Seasoning
- Shout out to my personal favorite: Uncle Chris’ Gourmet Steak Seasoning by Bolners
- Pulverize the instant coffee. You can do this simply by placing the coffee grounds in a bowl and pressing them with the back of a spoon until they are a fine powder.
- Cut backstrap into 1” to 1 ¼” medallions. For larger game, like red stag or elk, you will likely need to cut the backstrap in half, or even in thirds, lengthwise. Then, you will be working with pieces the same size as whitetail backstrap.
- Tenderize the medallions with a fork.
- Once the medallions are tenderized, take your bacon slices and cut them in half. Wrap one slice of bacon around each medallion and secure with a toothpick.
- Season one side of the medallions liberally with the garlic salt and steak seasoning. Do not flip over. Take a pinch of your pulverized instant coffee and lightly dust the seasoned side. Let it rest on the counter for about 20 minutes or until a glaze starts to form on the meat.
- Now that there is a glaze, flip over the medallions and repeat the previous step. As soon as you have a glaze, head to the grill!
- Cook over coals, low and slow out of a direct flame to the desired temperature.
- Note: Medium rare is recommended, as the meat remains tender and juicy. For this, cook to 125*. Immediately place meat on a plate and tent with foil. Let rest for 5 min.