Maui Nui Wild Harvested VenisonMaui Nui Wild Harvested Venison
Jun 10, 2025

Maui Nui Venison Medallions, Coffee-Rubbed with Bourbon Coffee Sauce

Recipe by Recipe Created by Ross Deutsch

A refined spring dish with wild Hawaiian roots. This isn’t just any venison. It’s Maui Nui — wild-harvested axis deer from Hawaii, sustainably sourced and incredibly tender. Lean, clean, and deeply flavorful. Here, it’s seared with a smoky coffee rub and finished in a bourbon-laced sauce that hits sweet, bitter, and bold all at once. Rich, but balanced — perfect alongside spring greens, crispy potatoes, or whatever’s fresh at the market.


PREP TIME:

25 min.

COOK TIME:

35 min.

SERVES:

2

Ingredients

Clear Checklist

Supporting Ingredients

Clear Checklist

  • 1 Tbsp Brown sugar
  • 1 tsp Olive oil
  • 1 Shallot, finely chopped
  • 1 clove Garlic, minced
  • 1/4 cup Bourbon
  • 1/2 cup Brewed coffee (strong)
  • 1/2 cup Beef or venison stock
  • 1 tsp Dijon mustard
  • 2 Tbsp Butter (cold, cubed)
  • Kosher salt and black pepper to taste
Directions
Coffee Rub
  • Pat venison medallions dry and season lightly with kosher salt. Transfer to a cooling rack set over a baking sheet and allow to dry brine for a minimum of 30 minutes or up to 24 hours in the fridge uncovered.
  • Mix ground coffee, brown sugar, black pepper, and salt in a bowl. Pat venison medallions dry and coat evenly with the rub. Transfer back to a cooling rack set over a baking sheet and allow to marinate for a minimum of 30 minutes or up to 24-72 hours in the fridge uncovered. Remove from the fridge 1 hour before cooking and allow the meat to come to room temp (note** do NOT cook your meat cold directly from the fridge!).
Sear the Venison
  • Heat olive oil in a cast iron skillet over medium-high heat (370-400F).
  • Sear medallions 90 seconds per side for medium-rare then transfer to a cooling rack to rest for 3 minutes. Transfer back to the pan to cook 90 seconds per side (or until internal temp reaches 125–130F). Remove and let rest another 3 minutes.
To Plate
  • Spoon sauce on the base of the plate. Slice venison medallions and fan on top. Drizzle with more sauce and finish with cracked pepper.

Supporting Recipe

Bourbon Coffee Sauce
Ingredients
  • 1 Tbsp Brown sugar
  • 1 tsp Olive oil
  • 1 Shallot, finely chopped
  • 1 clove Garlic, minced
  • 1/4 cup Bourbon
  • 1/2 cup Brewed coffee (strong)
  • 1/2 cup Beef or venison stock
  • 1 tsp Dijon mustard
  • 2 Tbsp Butter (cold, cubed)
  • Kosher salt and black pepper to taste
Directions
  • In the same pan as the venison, lower heat to medium and add a splash of olive oil if needed.
  • Sauté shallot and garlic until soft and golden.
  • Deglaze with bourbon (carefully!) and simmer until reduced by half.
  • Stir in coffee, stock, brown sugar, and mustard. Simmer 5–6 minutes to reduce.
  • Off heat, whisk in cold butter cubes to finish the sauce. Season with salt and pepper to taste.

Shop Ingredients & Related Products

Back To Recipes