Espresso- and Chile-Crusted Venison Strip Loins with Blackberries
Impress your friends and family on your next outdoor adventure with a mouth-watering espresso crusted venison dish, made possible with the Anova, Maui Nui, and Spiceology bundle.
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Zip-top bag
- Stockpot
- Mixing bowl
- Ice bath bowl
- Refrigerator
- Plastic wrap
- Microplane
- Camp stove
- Skillet
- Carving knife
- Cutting board
- Measuring spoon
- Tongs
- Plate
- Serving platter
- Chef's knife
Ingredients
- 2 Maui Nui venison strip loins
- 1 Tbsp salt
- 2 Tbsp Spiceology Cowboy Crust Espresso-Chile Blend, divided
- 1 sprig rosemary
- 1 clove garlic, peeled
- 2 Tbsp vegetable oil, divided
- ¼ cup softened unsalted butter
- Zest of 1 lemon
- ¼ cup blackberries
- 2 tsp whole parsley leaves
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