10 Jun, 2025
RECIPE: Maui Nui Venison Medallions, Coffee-Rubbed with Bourbon Coffee Sauce
PREP: 25 MinutesCOOK: 35 Minutes
Serves 2
DIFFICULTY: intermediate
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.
Recipe Created by Ross Deutsch
Ingredients
- 4 (about 4-5 oz each) Venison Leg Medallions
- 1 Tbsp Ground coffee
- 1 tsp for Venison & Coffee Rub, 1 Tbsp for Bourbon Coffee Sauce Brown sugar
- 1 tsp Kosher salt
- 1 Tbsp for Venison & Coffee Rub, 1 tsp for Bourbon Coffee Sauce 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)
- 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.
Bourbon Coffee Sauce
- Meanwhile, In the same pan, 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.
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.