For culinary adventurers seeking to elevate their wild game experience, the Coffee Crusted Venison Rack cooked in the ANOVA Precision Cooker Pro is an amazing choice. This technique not only ensures tender and perfectly cooked venison but also allows the flavors to meld and develop.

The coffee crusted venison rack sitting with potatoes and bacon wrapped asparagus.

Let’s explore why sous vide is essential for cooking wild game and how the infusion of coffee can help make any wild game better.

Sous Vide

Sous vide, a French cooking method that involves vacuum-sealing food and immersing it in a precisely controlled water bath, is perfect for cooking wild game.

The meat cooking in the Anova sous vide.

Venison is a lean meat which requires careful attention to prevent it from becoming overcooked and dry. That’s why I love using the ANOVA Precision Cooker Pro. The meat is cooked at a low, consistent temperature, allowing it to retain its natural juices and tenderness.

This gentle cooking method almost guarantees that every bite of the venison rack is moist, flavorful, and perfectly cooked throughout.

Coffee Crusted Venison Rack

A close up shot of the coffee crust on the venison.

To add a unique twist to this dish, we incorporate a coffee crust. The robust and earthy flavors of coffee act as a wonderful complement to the natural flavor of venison. Moreover, coffee possesses a remarkable ability to mask the slightly “gamey” taste often tasted with wild game.

You can use this recipe with elk, duck or any other red meat to get a very similar flavor profile.

Other Game Recipes

Cooking Coffee Crusted Venison Rack

Seasoning the coffee crusted venison rack so that it's ready for the sous vide

To prepare the Coffee Crusted Venison Rack, start slathering the rack with oil and generously seasoning with the Chipotle Coffee Rub.

Make sure that the whole rack is well seasoned. Set the ANOVA Precision Cooker Pro to 128.5°F (57°C) and cook the venison rack for two to three hours, but ideally no longer than four hours.

Vacuum sealing the venison rack and then placing it in the preheated sous vide.

Once the sous vide process is complete, pull the rack out to rest for 10 minutes. Then, it’s time to sear.

Searing the meat over an open flame adds a smoky flavor while giving an insane crust. Sear the Venison Rack over extremely high heat for 1.5-2 minutes making sure to crust all sides.

Pulling the venison from the sous vide and searing it along with our side dishes.

Then pull the Coffee Crusted Venison Rack from the grill.

See more of our tips and tools in action for sous vide cooking with big flavors!

Cowboy Butter for Venison Rack

To elevate the dish before serving, top the Coffee Crusted Venison Rack with Cowboy Butter. This compound butter, a blend of herbs, garlic, and spices, adds richness and fat to a lean cut of meat.

Topping the venison with cowboy butter.

Pour the butter over the top of the rack or serve it on the side for dipping if desired. To accompany Coffee Crusted Venison Rack, consider serving it with some roasted potatoes and bacon-wrapped asparagus!

For more with cowboy butter, check out my Grilled Ribeye with Cowboy Butter, Cowboy Steak and Eggs and Cowboy Campfire Breakfast.

Final Words

This Coffee Crusted Venison Rack cooked in the ANOVA Precision Cooker Pro is an incredible fire cooked dish that celebrates the natural flavors of wild game while offering an excellent meal.

The finished dish sitting the the Anova sous vide.

Sous vide cooking ensures tender and moist venison, while the coffee crust adds a robust depth of flavor. Topped with the Cowboy Butter and served with roasted potatoes and bacon-wrapped asparagus, this dish will undoubtedly leave your taste buds craving for more.

Embrace the wild side of cooking but make sure to savor the rewards.

A close up shot of the sliced coffee crusted venison rack so you and see the perfect medium rare cook.
The coffee crusted venison rack sitting with potatoes and bacon wrapped asparagus.

Coffee Crusted Venison Rack

Coffee Crusted Venison Rack for a perfectly cooked venison dinner.
Author:Derek Wolf
5 from 1 vote
Prep Time: 30 minutes
Cook Time: 2 hours 5 minutes
Total Time: 2 hours 35 minutes
Course: Main Course
Cuisine: American
Servings: 4 People



  • 2.5 lbs Whole Venison Rack frenched
  • 3 tbsp Unsalted Butter 45 ml
  • 2 Rosemary Sprigs
  • 2 Thyme Sprigs
  • 1 tbsp Neutral Oil 15 ml

Chipotle Coffee Rub:

  • 2 tbsp Ground Coffee 30 ml
  • 1.25 tbsp Brown Sugar 18.75 ml
  • 1 tbsp Chipotle Powder 15 ml
  • 2 tsp Garlic Powder 10 ml
  • 2 tsp Black Pepper 10 ml
  • Kosher Salt to taste

Cowboy Butter:

  • 1 cup Unsalted Butter 240 ml
  • 2 tbsp Chopped Parsley 30 ml
  • 2 tbsp Minced Garlic 30 ml
  • 1 tbsp Dijon Mustard 15 ml
  • 1 tsp Red Chili Flakes 5 ml
  • Kosher Salt to taste


  • Smashed Potatoes
  • Bacon Wrapped Asparagus


  • Slather the venison rack with oil, ensuring it is evenly coated.
  • Generously season the rack with the Chipotle Coffee Rub, making sure to cover the entire rack.
  • Add the rack to an ANOVA sealable back with butter, thyme and rosemary. Seal and decompress the bag.
  • Set the ANOVA Precision Cooker Pro to 128.5°F (57°C).
  • Place the bag with the seasoned venison rack into the cooker. Cook the rack for 2 to 3 hours. Avoid exceeding 4 hours for ideal results.
  • Once the sous vide process is complete, remove the venison rack from the cooker and let it rest for 10 minutes.
  • While the steak is cooking, mix together all the ingredients for the Cowboy Butter in a bowl.
  • Preheat a grill or open flame to high heat (around 400F)
  • Sear the venison rack over the high heat for 1.5 to 2 minutes, ensuring all sides are crusted. Remove the rack from the heat once it is seared to perfection.
  • Spoon the Cowboy Butter over the Coffee Crusted Venison Rack, allowing it to melt and enhance the flavors. Alternatively, serve the Cowboy Butter on the side for dipping if preferred.
  • Slice, serve with some roasted potatoes + bacon wrapped asparagus and enjoy!


Calories: 662kcal | Carbohydrates: 10g | Protein: 28g | Fat: 58g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 240mg | Sodium: 1381mg | Potassium: 571mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2619IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 5mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

5 from 1 vote (1 rating without comment)

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