Coffee-Crusted Mule Deer Backstrap

Preparation Phase (4-8 hours ahead):

• Remove silverskin from backstrap completely
• Technique: Use sharp fillet knife, work in smooth strokes
• Mix all dry rub ingredients thoroughly
• Coat backstrap evenly, refrigerate to develop flavors

Coffee Rub Science:

• Maillard reaction: Coffee compounds enhance browning
• Bitter balance: Brown sugar offsets coffee bitterness
• Smoke complement: Chipotle adds depth without overwhelming

High-Heat Searing (12-15 minutes):

• Bring meat to room temperature (45 minutes)
• Heat oil in cast iron skillet over high heat
• Sear backstrap on all sides until deeply browned
• Critical: Don't move meat while developing crust

Oven Finishing:

• Transfer to 425°F oven after searing
• Target temperature: 125°F internal for medium-rare
• Probe placement: Thickest part of loin
• Remove at 120°F (temperature will rise)

Wine Reduction Construction:

• In same pan, sauté shallots until fragrant
• Add wine, scraping up browned coffee bits
• Reduce by two-thirds until syrupy
• Mount with cold butter, sweeten with honey

Professional Resting and Carving:

• Rest meat 10-15 minutes under foil tent
• Slicing: Cut against grain in 1/2" medallions
• Fan slices on warmed plates
• Spoon reduction around, not over, meat