Home Recipes Red Meat Selim Pepper and Coffee Crusted Wareham Seeker stag (or any venison) Recipe

Selim Pepper and Coffee Crusted Wareham Seeker stag (or any venison) Recipe

Selim pepper and coffee crusted Wareham Forest Seeker Stag recipe, served with Romesco & Kale Purée, Cinnamon Pickled BlackBerry, Selim...

Selim Pepper and Coffee Crusted Wareham Seeker stag (or any venison) Recipe

Ingredients

Marinade

500g venison loin
1 cup red wine
1 tbsp selim pepper, crushed
1/2 cup espresso coffee
2 sprigs thyme
2 garlic cloves, crushed

Rub

1 tbsp selim pepper, crushed
2 sprigs rosemary leaves, picked and chopped
2 tbsp espresso ground coffee
1 tsp Himalayan pink sea salt

For the Jus

500ml Beef Stock
1 tsp dark brown sugar
50g butter
2 tbsp olive oil

Selim pepper and coffee crusted Wareham Forest Seeker Stag recipe, served with Romesco & Kale Purée, Cinnamon Pickled BlackBerry, Selim Pepper & Red Wine Jus. Recipe from the wonderful Gourmet Glow.

Selim Pepper is the dominant flavour in coffee in Senegal so it’s a natural pairing here. The sweetness of the purée is complimented by the sharpness of the BlackBerry.

Method

  1. Mix all the marinade ingredients bar the venison in a jug and pour into a sealable non-reactive bag. Add the venison and refrigerate overnight.
  2. The next day, mix the rub ingredients together and put into a tray.
  3. Drain the venison and reserve the marinade. Pass through a fine sieve into a pan.
  4. Add the stock to the marinade and reduce by half, tasting to check the intensity of flavour. If needed, season with salt and a pinch of sugar and keep warm, stirring to prevent a skin forming.
  5. Preheat the oven 190C6. Rub the venison in the rub and dust off any excess. Heat the olive oil in a pan.
  6. Sear the venison on each side for 1 minute 30 seconds. Add the butter to the pan and baste.
  7. Transfer the venison to the oven and roast for 5 minutes.
  8. Remove, cover with foil and rest for 10 minutes.
  9. Serve with the Jus. I like to serve this with Cinnamon Pickled Blackberries, Romesco & Kale Puree and Salt & Pepper Game Chips.

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