Coffee Crusted Venison Tomahawk with a Spiced Pistachio Dip
Grind your favorite coffee beans really fine and add 2 parts of your coffee beans, 1 part smoked paprika, 1 part garlic powder, 1 part fine ground pepper and 1 part salt (or to taste). Coat the meat on all sides liberally and sear in an olive oil/butter mixture with a crushed garlic clove, or alternatively sear on the grill until desired doneness. Don’t forget to baste the steak with the pan drippings.
Dip the meat while hot in toasted ground pistachios (easily made in a blender, coffee grinder or food processor) mixed with a touch of ground cumin and a pinch of salt.
Let the meat rest a good while before cutting.
Collect hi-fives from your friends and share a small portion of your delicious food with the most enthusiastic ones. Tell the other ones to go home.
- Whitetailer and Wild Food Creator Josh McFaddin (@joshmcfads)