Primally Wild, DIY Cooking #2

My adventures into the woods or on the water (ice during Winter) are always fueled by coffee. On a cold morning during our later in the season hunting weeks, a hot cup of black coffee just seems like part of the ritual. Without it, the hunting trip wouldn't be complete, regardless of whether I came home with meat or not. That being said, it just makes sense to try a venison roast rubbed with coffee among other spices, doesn't it? The coffee rub on red meat isn't a new innovation. There are several variations of it and I've tried them all with beef. I've always liked them and was confident it would work fine with venison as well.

I've preached about this over and over so I'll say it again. While gas grills are convenient, you just cannot top the flavor you will get from a charcoal grill. Even when I'm not actually smoking meats, I use hardwood charcoal and often throw in a few wood chips for flavor. I do all my grilling on a Weber Kettle and would recommend either that or something similar. You put in a lot of time to get that deer, put in a little extra effort and make it taste better. Enjoy!

~1.5 lb venison hind roast

2 Tbsp finely ground dark roast coffee

1 Tsp paprika

1/2 Tsp onion powder

1/2 Tsp garlic powder

1/2 Tsp salt

1/4 Tsp fresh cracked black pepper

Mix all ingredients together and rub all over the roast. Be sure to get the ends as well. Let the roast sit at room temperature for about 30 minutes.

While the roast is sitting out, now is a good time to light coals for the grill and wait for them to burn down. Start enough of them to get your grill around 300 deg F

When the grill is ready, sear each side directly over the coals for about 1 minute on each side. Then set the roast on the other side of the grate. You want to use indirect heat to finish the cooking.

Depending on your grill, it should take 30-45 minutes to get the internal temperature to the 125 degree, medium-rare target that I recommend.

After taking it off the grill, let it rest for about 10 minutes before slicing.

Jimmy is the author the Wild Game Cooking Blog called Primally Wild dedicated to Paleo Diet friendly recipes featuring wild game. If you like what you read and would love to get more recipes like this one, be sure to share and check it out at!!

#PrimallyWild #Whitetail

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