Here we are using coffee as a spice to add flavor to a deer roast. You make a rub (see Rubs, marinades and spices) from regular ground coffee beans and black pepper. Let the steak marinate for 6-8 hours before cooking it on the grill or in the oven. Serve it with hash browns and brussel sprouts.
Servings 4
Ingredients
- 30 oz deer roast
- 1.5 tbsp ground coffee beans
- 1 tsp coarse ground black pepper
Honey water
- 0.5 tbsp honey
- 2 tbsp water
Instructions
- Trim the roast to get rid of tendons and membranes. Apply a dry brine the day before.
- On the day of cooking it, remove it from the plastic bag and apply the ground coffee evenly all over the roast. Rub it in a little with your hands. Then do the same with the black pepper. Put the roast in a new plastic bag, get rid of all the air, and let it sit in the fridge for 6 to 8 hours. Take it out and rub it a little 2-3 times while marinating. Tie it up with butcher’s yarn so it holds together.
BBQ
- If you’re cooking on the grill, prepare it for indirect heat, at around 120° C / 250° F. Once it is up and running, place the roast with a thermometer in it on the grate, and let it grill until the internal temperature hits 57° C / 135° F. This takes approximately 1 – 1.5 hours. Mix the honey water in a small spray bottle and spray the meat 2-3 times while cooking. Take it off the grate, wrap it in double layers of aluminum foil and a towel, and let it rest for at least 30 minutes.
Oven
- Place a thermometer in the center of the steak and place the steak in the oven, preheated to 120° C / 250° F. Let it cook until the internal temperature hits 57° C / 135° F. This takes approximately 1 – 1.5 hours. Mix the honey water in a small spray bottle and spray the meat 2-3 times while cooking. Take it off the grate, wrap it in double layers of aluminum foil and a towel, and let it rest for at least 30 minutes.
