Recipe For Venison Roast With A Coffee And Star Anise Rub

I love it when a concept in my head translates perfectly into a meal. When I went to the launch of Checkers Single Origin Coffee I knew immediately that I wanted to create a rub for a venison roast with the coffee beans I was given. I looked for a loin but in the end settled for a leg roast. The next phase of the meal was finding someone to join us and after extending a few invitations that were turned down, my ever faithful friend Alex joined us. He is quite a cook himself and his opinion is always brutally honest. I took the leg out of the freezer two days before we were to eat it and I think this, combined with the marinade and the rub, contributed to a round of praise from both Alex and Dave at how good this roast was.

do you cook with venison?

Venison Roast With A Coffee And Star Anise Rub
Venison Roast With A Coffee And Star Anise Rub

Venison Roast With A Coffee And Star Anise Rub
 
Ingredients
  • 1+kg venison leg - I used blesbok
for the marinade
  • 500mls red wine
  • 10 juniper berries, lightly crushed
  • 4 sprigs thyme
  • 2 cloves garlic, lightly crushed
For the rub
  • 1 star anise
  • 3 juniper berries
  • 5mls dried rosemary
for the venison
  • 5mls ground coffee
  • Salt and freshly ground black pepper for seasoning
  • 15mls oil
  • 15g butter
for the gravy
  • 5mls liquid beef stock
  • 10g butter
  • 10mls arrow root
Method
for the marinade
  1. Place the venison and the marinade ingredients into a large ziploc bag and leave to marinade overnight
  2. At least an hour before you want to start cooking, remove the venison from the marinade and drain - reserve the marinade
  3. Pat dry
for the rub
  1. Use a spice grinder to grind the ingredients until fine
for the venison
  1. Season well
  2. Add the coffee to the rub and mix in well
  3. Rub this all over the venison
  4. Allow to come up to room temperature
  5. Preheat the oven to 180° Celsius
  6. Heat the oil and butter in a pan
  7. Sear the venison on all sides
  8. Place in an ovenproof dish and cook for 25 minutes resulting in a medium rare doneness
  9. Allow to rest for 10 minutes before carving
for the gravy
  1. As soon as you've taken the meat out of the marinade put it into a saucepan and simmer until reduced by half
  2. Pass through a sieve and return to the pan with the stock
  3. Whisk in the butter
  4. Make a sludge with some of the stock and the arrow root and add to the pan
  5. Cook until it’s as thick as you want it

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26 thoughts on “Recipe For Venison Roast With A Coffee And Star Anise Rub

  1. This is a wonderful recipe! I made it the other night, but I put the venison in a roasting bag and added the marinade and some veggies with it. Roasted for 2hours…delicious!!!

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    1. Thanks for letting me know! So glad you enjoyed it 🙂

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  2. Hi,
    Thanks for sharing this useful information. There are so many little things we can do to help improve our health, and some are so simple that we don’t even think of them.

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    1. so true!

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  3. This is fabulous. If ever I get my hands on some fresh venison, I will DEF. be giving this rub a try!

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    1. I am hoping to get some more venison soon to try this again 🙂

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  4. Wow, this is incredible. I love the rub and every single other ingredient. This is amazing and the picture takes my breath away!

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    1. Thank you so much 🙂

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  5. What a fantastic combination of flavours for that rub…am intrigued to try it!

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    1. Please let me know how it works out!

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  6. I think this meal would earn the highest praise from any guest. I love the spices you’ve used, juniper berry, anise, rosemary, coffee.. it’s all so fragrant sounding! xx

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    1. It gave a lovely depth of flavour to the meat Barbara 🙂

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  7. I’ve never cooked venison, Tandy. but your recipe sounds delicious. Hubby would love the coffee flavour. 🙂

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    1. Our local Pick N Pay stocks venison during hunting season so maybe you can get some when you get home?

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  8. Now, this is one tasty & appetizing looking venison roast recipe! 🙂 MMMMMM! I love venison so much, just like you!

    I am keeping this recipe for in Autumn, when it is venison season! 🙂 MMMM!

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    1. enjoy when the season starts!

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      1. yes, yes, yes!

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        1. Thank you Sophie 🙂

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  9. What a terrific idea Tandy. I don’t cook with venison but only because I can’t get it. Would have to send the boys out hunting.

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    1. I am sure you could try this with beef Tammy 🙂

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  10. That looks so nice!

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    1. thank you Hope 🙂

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  11. It sounds great, Tandy. We also made some venison lately (Springbok).

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    1. I have not been able to get Springbok for a while now 🙂

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  12. My dad back in the day, he is 88 now, bless his little heart, used to deer hunt every November with a bow and we always had venison. As a little girl, I never liked the strong game like taste. However, my mom never used your fantastic little recipe. That rub and gravy sounds like it would be good on many type of meat not only venison. Take care, BAM

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    1. I am sure this rub could stand up to some beef! Amazing that your dad hunted with a bow – I am in awe!

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