Coffee Crusted Venison Chops with Parsnip Apple Puree

Jump to recipe

venison recipe-5

If you guys remember, a while back I participated in a contest that Marx Foods put on using Silver Fern Farms Merino Lamb. The lamb was amazing, and the contest was so much fun to be a part of…even more fun since I won! (You can find those recipes here)

I’m a big fan of Marx Foods since it’s their model to provide only the finest sourced ingredients for curious and adventurous eaters. I love their meat selection especially, since I’m drawn to anything that’s outside the box and therefore less likely to be produced with conventional factory farming practices. 

So when I heard they were holding another contest that involved this gorgeous Cervena venison, I was all in. 

venison recipe

I’ve had the pleasure of cooking with venison only once or twice before– since you usually can only get your hands on some if you hunt, or in my case, know a generous hunter.

Lots of folks are afraid of the gamy flavor venison and other game meats can have, but I don’t happen to be one of those folks.

This rack of venison that Marx Foods sent my way actually comes from Silver Fern Farms in New Zealand, where the deer are raised on open pastures and have a milder, less robust “game” flavor than wild venison that you may have had before. 

venison recipe

The meat is tender, with a beautiful color that is darker than beef or other red meat. It pairs perfectly with rustic winter flavors, so I decided to team it up with a few roasted brussels sprouts, and my new favorite side dish of the season– this parsnip and apple puree.

If you’ve never tried parsnips before, this is your perfect gateway recipe. It’s creamy, and sweet with just a whisper of anise, and its warm, pillowy peaks create the ideal spot for a lagoon of melted butter. 

venison recipe

There are a few unexpected flavors that really make venison sing. One of them is coffee. Both being earthy, full-bodied, and robust on their own, together the two make magic. I cut my rack of venison into individual chops so that I could get more surface area, and then I rubbed a mixture of coffee, coconut sugar, salt, and black pepper all over those guys. When you smack them onto a hot cast iron pan, the coconut sugar sort of caramelizes and the coffee releases its rich aroma.

It doesn’t overpower the venison. Like a good marriage, they each hold their own while making the other one better. 

venison recipe

And when you run a piece of that coffee rubbed meat through that creamy parsnip apple puree? It’s like seeing a painting that you just can’t look away from. You don’t know exactly how those elements managed to come together, but you just don’t question it.  

As you can tell, I thoroughly enjoyed this Cervena venison from Marx Foods. You can find my second recipe, Seared Venison Medallions with Horseradish Cream and Maple Candied Sweet Potatoes here. 




9 responses to “Coffee Crusted Venison Chops with Parsnip Apple Puree”

    • Hi Vicki! I would recommend marinating it with red wine (you can find a recipe for that in my second venison post) and wrapping it with bacon to keep it moist. You can par-cook the bacon, wrap the tenderloin, and cook at 375 until it reaches the temperature you’re looking for! I’d also recommend serving it with the horseradish sauce from the other recipe. Let me know what you end up doing with it!

  1. Coffee? Recommendations ? Are there any substitutes? I know you say it won’t take over the flavor. Just find that hard to believe. Lol

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.