January 24, 2014

Chef Cody Vasek had venison sizzling on a skillet this morning with this cocoa-coffee rubbed venison loin. If cooking is not your talent no need to worry. The Trapp Family Lodge restaurant has this dish on its menu. You can visit the Stowe restaurant for other Chef Vasek creations.

Watch the segment here. 

Cocoa-Coffee Rub

Equal parts- Coffee-Cocoa

1 tablespoon Ground Cumin

Venison Loin

Clean loin, taking any silver skin off. Use a 5 oz portion. Season with salt and pepper. Dredge the loin in the Coffee-Cocoa Rub.


Diced Heirloom Apples - 1 each

Fingerling Potato - blanch cut in ½

Parsnips - diced and roasted (no color)

Venison Jus

Venison trimmings

Onion chopped -1/2 onion

Carrot chopped - 1 each

Shallot chopped - 1 each

Chicken stock - 2 cups

Celery chopped - 2 ribs

Pomegranate - 2 each

Molasses - 1/4 cup

Roast trimming. Add mirepoix and caramelize. Add chicken stock to cover, bring to boil, reduce by ½. Add 2 each pomegranate, juice and seeds, add ¼ molasses, and season.

To Serve
Sear loin with cast iron skillet on medium heat, 4 minutes on each side. The cocoa and coffee will get a nice dark crust. Let the venison rest. In the same cast iron skillet add the roasted parsnips, fingerling potato, and apples. Season with salt and pepper. Place vegetables in middle of plate; slice the venison loin place on top of veggies. Serve with pomegranate-molasses sauce, sea salt and chives for garnish

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