This quick and simple espresso chili-crusted strip loin with lemon espresso compound butter and blackberries can be made ahead of time and is easy to execute outdoors or in the kitchen, serving 6 people.
1: Preheat a Precision Cooker to 135°F (57°C).
2: Season the strip loins with the salt and 5 teaspoons of the espresso blend. Transfer the venison into a vacuum bag or resealable freezer bag with the rosemary, garlic, and 1 tablespoon of the oil. Seal the bag.
3: Transfer to the water bath and cook sous vide for 2 hours. Remove the strip loin from the water bath, transfer to an ice bath, and let cool to room temperature. Transfer into the fridge until ready to use.
4: In a small bowl, combine the butter, remaining 1 teaspoon espresso blend, and zest. Place the butter onto a piece of plastic wrap and roll it into a log. Tie the ends to seal. Transfer into the fridge to set.
5: Using a camp stove, preheat a frying pan on medium-high heat with the remaining oil. Remove the venison from the bag and reheat for 3 to 4 minutes. Flip the venison over, add the blackberries, and cook for an additional 3 to 4 minutes.
6: Carve the venison and serve with the espresso butter and parsley.
