Coffee, Juniper Berry, and Anise Crusted Venison Loin
The Kitchen Witch
The Kitchen Witch
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  • 1 1/2 cups of wine left in my box, so I added a half cup of coffee to the marinade to make up for it. I also altered the cooking method a bit, I seared the venison in a cast iron pan and then finished it off in the oven. While the venison was resting I used the marinade to deglaze the pan and made the sauce from there. My main motivation here was getting all those crusty bits up to flavor the sauce, ok not really. My real motivation was to keep the dirty dish count down, but the other reason sounds more chef-y.
  • 15 minutes
  • 30 minutes
  • 45 minutes Yield
  • 2 pound whole venison loin
  • Marinade
  • 1 1/2 cups red wine
  • 1/2 cup coffee
  • 10 juniper berries, lightly crushed
  • 4 sprigs thyme
  • 2 cloves garlic, lightly crushed
  • Rub
  • 1 star anise, ground up
  • 3 juniper berries, ground up
  • 1 large sprig rosemary, minced
  • 2 Tablespoons ground coffee
  • 1 teaspoon Cabernet or regular salt
  • freshly ground black pepper for seasoning
  • Venison
  • 1 Tablespoon oil
  • 1 Tablespoon butter
  • Sauce
  • 1 teaspoon beef base
  • 2 teaspoons arrowroot
  • Reserved marinade



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