Venison steak with spice and coffee rub
Photo by Elizabeth Clarkson
Venison is a lean meat that cries out for added flavour. I love the extra depth that comes from the addition of instant coffee to a dry rub for venison or other meat. (Confession: instant coffee is one of my weaknesses – and I’m fine about that, as I follow a habit of the great food writer Elizabeth David.) Adding coffee powder is a trick stolen from barbecue recipes from America’s South. Hunks of slow-cooked meat produced in its southern states may be the most flavoursome you’ll ever taste.
|1 Tbsp||Instant coffee, I use Nescafe Greenblend|
|2 Tbsp||Sweet paprika|
|1 tsp||Dried thyme|
|1 Tbsp||Soft brown sugar|
|1 tsp||Dried oregano|
|1 tsp||Ground ginger|
|1 tsp||Salt and pepper, each|
- To make the rub, mix all the ingredients together and store in an airtight glass jar. The rub will keep well if sealed and completely dry.
- Pat the venison dry with paper towels, then generously coat all sides of the meat with the rub.
- Place the meat on a plate, cover loosely with foil and stand for an hour or two before cooking. (It can be cooked straight away, but it won’t have as much flavour.)
- Meanwhile, prepare the beans. Cut off the stalk ends and plunge the beans into a large pan of boiling salted water. Simmer for 3-4 minutes or until tender but still retaining crispness.
- Drain well, place on a serving platter, then drizzle with a little balsamic and grind over some black pepper.
- To cook the venison, heat a barbecue plate or a ridged grill pan until hot. Add a little olive oil to prevent the meat sticking to the pan.
- Cook the meat for 3 minutes on one side, then flip and cook for 2 minutes. Remove the meat from the pan, then cover with foil and leave it to rest for 5 minutes.
- To serve, slice the venison thinly and place on top of the beans. Scatter over the parsley. Serve with rice or sweet potatoes.