Recipe courtesy of Wine Club member Mike Haines Serves 6
Ingredients
1/3 cup fine-ground coffee
1/4 cup cocoa
2-1/2 tablespoon salt
1 tablespoon brown sugar
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
Venison loin
1/4 cup cocoa
2-1/2 tablespoon salt
1 tablespoon brown sugar
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
Venison loin
Directions
1. In a medium mixing bowl, combine coffee, cocoa, salt, brown sugar, cinnamon, and cayenne pepper in a bowl. Rub mixture into loin.
2. Cover and hold for 1-2 hours.
3. Grill venison loin over medium-high heat, rotating on all sides until internal temperature reaches 130 degrees.
4. Remove to a cutting board. Let rest for at least 10 minutes.
5. Slice into 1-inch pieces on a platter and spoon on the blackberry sauce.
Blackberry Sauce
2 cups blackberries
1/2 jalapeno, diced very small
1/2 cup balsamic vinegar
Kosher salt, to taste
Pinch cracked black pepper
1/2 jalapeno, diced very small
1/2 cup balsamic vinegar
Kosher salt, to taste
Pinch cracked black pepper
Place blackberries, jalapeno, pepper and balsamic vinegar in a small saucepan and bring to a simmer and reduce until thickened. Season to taste, with salt.
