Here we are using coffee as a spice to add flavor to a deer roast. You make a so called 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.

Serves: 4

Ingredients

ImperialMetric

28-35 oz deer roast
1.5 tbsp ground coffee beans
1 tsp coarse ground black pepper

Honey water

0.5 tbsp honey
2 tbsp water

800-1000 g 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.

Deer roast, raw

Deer roast, dry brined, ready for the rub.

Deer roast with coffee and black pepper rub

Deer roast with coffee and black pepper rub applied.

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 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 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 250° F. Let it cook until the internal temperature hits 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.

Deer roast, tied up and sprayed with honey water.

Deer roast, tied up and sprayed with honey water.

Deer roast, sliced and ready to serve

Deer roast, sliced and ready to serve.

Unwrap, cut it in thin slices, and serve it with a blueberry sauce.