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Grilled Espresso Venison Tenderloins

Grilled Espresso Venison Steaks

By Babble |

Grilled Espresso Venison Tenderloin

By Anne-Marie Nichols of

This Mama Cooks



  • 2 venison tenderloin strips
  • 2 tablespoons finely ground

    espresso coffee beans
  • 2 teaspoons garlic powder
  • 2 teaspoons organic sugar (you could also use Sugar in the Raw)
  • 2 teaspoons chili powder
  • 2 teaspoons NutraSalt Robusto Adobo low sodium sea salt


Tenderize the tenderloins by beating with a meat mallet tenderizer or puncturing with meat tenderizer knife.

Combine espresso rub ingredients in small bowl.

Sprinkle the espresso rub generously onto the tenderloins. Save the unused portion in a plastic bag in the freezer for later use.

Place venison tenderloins in a glass dish. Cover and refrigerate for 1 hour.

Place tenderloins on a low heat grill and cook until rare or medium rare.

Carve tenderloin into ½ inch slices.

Serve with grilled vegetables and quinoa as side dishes.

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