If you’re in the mood to try something different this weekend and add a little flair to the menu, try out this venison backstrap recipe from Larry Cooke. The coffee spice rub, demi-glace and mesquite wood will combine to create an enticing mix of flavors. The process may take a little extra work, but no doubt, it will be worth it.
Venison Backstrap Coffee Spice Rub:
- Store unused portion in an airtight container to be used on other steaks
- 1/4 cup Ancho chile powder
- 1/4 cup finely…