Coffee Rubbed Venison Loin, Poached Pears, Parsnip Purée and a Coffee Reduction
Recipe by Eugenio Uribe, Executive Chef, Boqueria Tapas and Wine, in Brownsville“I enjoy cooking and eating venison, these different flavors pair well. The parsnips have these wonderful banana and carrot notes that balance the savory and, in a good way, bitter notes of coffee. The pears add sweetness and acidity to the dish and bring everything together. I hope you enjoy making this recipe.”
Ingredients
MARINADE
- ½ cup (118 ml) coffee, preferably cold
- 1½ cups (350 ml) red wine, preferably California syrah
- 6–8 juniper berries, lightly crushed
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 3 cloves garlic, crushed
VENISON LOINS
- 2 venison loins, about 2–2½ pounds (907–1,134 g) total*
POACHED PEARS
- ½ bottle red wine, preferably California syrah
- 2 red pears, peeled and cored (you may use a measuring spoon to remove the core)
- 3 juniper berries
- 4 cloves
- 1 cinnamon stick
- 4 tablespoons brown sugar
- Zest and juice of 1 lemon
- 4 tablespoons (59 ml) red wine vinegar
COFFEE RUB
- ¼ teaspoon (0.55 g) ground cloves
- 2 juniper berries, ground
- 3 tablespoons (15 g) ground coffee
- ½ tablespoon (3.4 g) ground black pepper
- 1 teaspoon (1.7 g) coriander seeds, ground
- Kosher salt, as needed
COFFEE REDUCTION SAUCE
- 1 cup (237 ml) venison or beef demi-glace
STRAINED MARINADE LIQUID
- 1 tablespoon (12.5 g) brown sugar
- 1 dash red wine vinegar
PARSNIP PURÉE
- 3 –4 parsnips, peeled and cut thinly
- 1 cup (237 ml) heavy cream
- 2 cups (473 ml) water
- Pinch salt
- Pinch sugar
Instructions
MARINADE
- With a sharp knife, remove the silver skin from the venison loins. Place all ingredients in a zip-locked bag and marinate in the fridge for at least 2 hours and no more than 12 hours.
POACHED PEARS
- In a medium-sized pot combine all the ingredients over a medium low flame. Cover and let simmer for 10 to 15 minutes. Remove pears from liquid and strain the liquid. Make sure to reserve the LIQUID not the solids.
- Place pears back in liquid and let sit overnight in the fridge.
- Cut pears into cubes and reserve.
STRAINED MARINADE LIQUID
- Strain the marinade and place it in a pot. Simmer over medium heat for 5 to 6 minutes or until marinade has reduced to ¼ of its original volume. Add the sugar and the demi-glace.
- Reduce again by half or until the sauce covers the back of a spoon.
- Add red wine vinegar and taste to adjust flavors.
- Keep warm.
PARSNIP PURÉE
- Peel the parsnips and slice thinly. Place all ingredients in a pot and bring to a simmer over medium heat, stirring constantly.
- Once parsnips are very, very soft, after about 7 to 10 minutes, place into a blender.
- Blend on high until very smooth, adding more of the cooking liquid or water if needed; the consistency should resemble that of a thick purée.
VENISON LOINS
- Pat dry the loins with a paper towel. Season with salt and the coffee-spice mix.
- In a cast iron skillet or pan, heat a splash of vegetable oil over medium high heat. Sear the loins one at a time, turning constantly to get a nice brown crust, 4 to 6 minutes.
- Add both loins to the pan and add a large knob of butter. Baste the loins with butter for another 3 minutes. Remove from the pan and rest the loins for 4 to 5 minutes.
- To serve, place 2 spoonfuls of parsnip purée in the middle of a large plate. Place 3 to 4 pieces of warm pears on top. Slice the venison loin and place on top of the peaches. Drizzle 2 tablespoons of sauce on top and around the dish. Enjoy!
Notes
*Can substitute venison for pork tenderloin
