Grilled Venison Recipe

Prepare the Rub

In a small bowl, mix together the coffee grounds, salt, black pepper, and olive oil to create a paste.

Rub the Venison

Coat the venison tenderloin with the coffee rub evenly. Let it rest at room temperature for about 30 minutes before grilling.

Grill the Venison

Preheat the grill to medium-high heat. Grill the venison tenderloin for 5-7 minutes per side for medium-rare, or until it reaches an internal temperature of 130°F (54°C). Remove from the grill and let it rest for 10 minutes before slicing.

Cook the Polenta

In a saucepan, bring 4 cups of water to a boil. Stir in the polenta and salt, reducing the heat to low. Cook, stirring frequently, until the polenta thickens (about 20-30 minutes).

Add Parmesan and Butter

Once the polenta has thickened, stir in the Parmesan cheese and butter until melted and well combined.

Set Polenta

Spread the polenta mixture into a greased baking dish and let it cool. Once firm, cut into cakes and set aside.

Prepare the Leeks

Trim the leeks, removing the tough green tops, and slice them lengthwise. Rinse well to remove any grit.

Char the Leeks

Heat olive oil in a skillet over medium-high heat. Add the leeks, cut side down, and season with salt. Cook for about 3-4 minutes until charred and tender. Flip and cook for another 2 minutes. Remove from heat.

Prepare the Sauce Base

In a saucepan, sauté chopped shallots in butter over medium heat until softened. Add red wine and simmer until reduced by half.

Add Beef Stock

Add beef stock to the reduced wine and simmer until thickened, about 20 minutes.

Finish the Sauce

Stir in the dark chocolate until melted. Season with salt and black pepper to taste. Keep warm until serving.

Prepare the Greens

In a large bowl, combine mixed greens with olive oil, balsamic vinegar, salt, and black pepper. Toss to combine and set aside.