If you were here last week you saw the Tacticalories’ Assault and Pepper Turkey Schnitzel. This time we’re sharing the recipe for the coffee brined and rubbed venison backstrap we mentioned.
Casey, the founder of Tacticalories, told me of a coffee and garlic flavored rub he was working on and invited me up to test it out among the other seasonings he has. So, I decided to brine the backstrap, from the doe I killed this past archery season, in brewed coffee overnight to compliment the seasoning. What we created was a thing of beauty.
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- 16 ounces brewed coffee – can be any coffee. We used Maple Coffee to add a layer of sweetness
- 2 Tablespoons brown sugar
- 2 Tablespoons kosher salt
- Tacticalories Coffee Rub
- Brew coffee and add sugar, salt, and about 1 tablespoon of coffee rub while coffee is still hot to help everything dissolve.
- When cooled, place brine in gallon plastic bag with backstrap
- Let backstrap soak in brine for 6 to 24 hours in the refrigerator
- After soaking, remove backstrap from brine, discard brine, and while backstrap is still wet add a generous layer of the Tacticalories Battle Grounds blend.
- Get the grill nice and hot and sear the backstrap on each side
- Turn down heat and close the grill to let the venison cook to medium rare – about 135°F internal temperature, using a Instant Read Digital Cooking Thermometer.
- Once desired internal temperature is reached, remove from grill and let rest for 5 to 10 minutes
- Slice and enjoy
Casey and the Tacticalories team pride themselves on how fresh their seasonings are, being small-batch, you will be getting seasonings that were created just days before they hit your doorstep. Make sure to check Tacticalories out, they have a Pre-sale going on now for their new Lemon Prepper seasoning.
Special thanks to Casey of Tacticalories.
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