Old Timber Outdoors
Grilled coffee-rubbed venison backstrap sliced on a cutting board
Illustration
All recipes Deer backstrap (loin)

Coffee and Brown Sugar Grilled Backstrap

A whole loin section with a dark coffee rub, grilled over two-zone heat and sliced thin.

4 servings25 min hands-on1 hr 20 min total

Grill or smoker · Dinner

Skill: Some experience

Untested draft

Ingredients

  • 2 lbDeer backstrap (loin), whole loin section
  • 1 tbspBrown sugar
  • 2 tspBlack pepper, cracked
  • 1 tspGarlic, granulated
  • 2 tbsp finely ground dark-roast coffee
  • 1 tbsp kosher salt

You'll need

Grill, Instant-read thermometer.

Leftovers

Refrigerate sliced leftovers within 2 hours.

Method

  1. Mix the coffee, brown sugar, salt, pepper and garlic. Coat the loin and rest it 30 minutes.
  2. Set up the grill for two-zone heat: coals or burners on one side only.
  3. Sear the loin over direct heat about 1 minute per side.
  4. Move to the indirect side, close the lid and cook until the thickest part reads 160°F (federal guidance for venison). See the doneness note.
  5. Rest 10 minutes and slice across the grain.
Cook to 160°FThe federal food-safety guide lists venison, wild or farm-raised, at 160°F. Check the thickest piece with an instant-read thermometer.
  • Brown sugar burns over direct flame. Sear briefly, then move to indirect heat.

Food safety sources