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Chili Cocoa Crusted Venison with Berry Reduction

Chili Cocoa Crusted Venison Loin

Chili Cocoa Crusted Loin

Valentine’s Day meals do not have to be difficult or fussy.  This recipe is beautiful, elegant, full of flavor and best of all easy to prepare!   Chocolate is amazingly awesome with venison, believe it or not. Well, chocolate on almost anything is irresistible. I knew Scott was the man for me when he was able to resist Alaskan chocolate covered berries after losing 20 pounds in 2 weeks on an Alaskan hunting trip just to bring me my favorite ingredient and treat! There is nothing that says Happy Valentine’s Day more than chocolate!


 This venison loin recipe is beautiful, elegant, full of flavor and best of all easy to prepare!
5 from 4 votes
Course Main Course
Cuisine American
Servings 6 people
Calories 103 kcal


  • 1/3 cup coffee grounds
  • ¼ cup cocoa
  • tablespoon salt
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  • ½ venison loin
  • Olive oil for browning

Berry Reduction

  • cups blackberries
  • ½ cup blueberries
  • ½ cup red wine cabernet-sauvignon
  • ¼ cup sugar
  • 1 lemon, juiced
  • Kosher salt to taste


  • Preheat oven to 350 degrees.
  • In a medium sized bowl, mix coffee grounds, cocoa, salt, brown sugar, cinnamon, and cayenne pepper in a bowl. Rub mixture into loin.
  • Heat cast iron skillet to almost smoking. Place loin into skillet and brown on all sides.
  • Place loin in 350-degree oven 4 to 5 minutes, depending on size of loin. Remove to a cutting board. Let rest for at least 5 minutes.
  • Slice into 1-inch pieces on a platter and spoon berry reduction on top of venison. Serve with collard greens.

Berry Reduction

  • Place blackberries, blueberries, red wine, sugar, and lemon juice in a small saucepan and bring to a boil. Reduce the heat to simmer and reduce by half. Season with salt.


It is known that melting chocolate in your mouth increases brain activity and prevents potential brain problems in the elderly.


Calories: 103kcalCarbohydrates: 19gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 7mgSodium: 2915mgPotassium: 182mgFiber: 4gSugar: 14gVitamin A: 146IUVitamin C: 11mgCalcium: 20mgIron: 1mg
Keyword holiday recipes, loin, stacey lyn, stacey lynn, stacy lyn, stacy lynn, venison, Wild game
Tried this recipe?Let me know how it was!

6 responses to “Chili Cocoa Crusted Venison with Berry Reduction”

  1. […] Chili Cocoa Crusted Venison with Blackberry Reduction […]

  2. Lisa F says:

    Bake in the oven only 4 to 5 minutes? Is that correct?

    • stacy says:

      Hi Lisa! Great question. If it is the tenderloin like I call for in this recipe, I never need to put it in the oven at all. I should clarify and will clarify in the recipe that if you use the backstrap to put it in the oven for 4 to 5 minutes or until medium rare. Thanks for asking. Sounds like you are going to be eating great sometime soon!

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  4. Barth says:

    5 stars
    It was absolutely and totally awesome! Have made this several times and it is always delicious. Made it for folks that don’t eat Venison on a regular basis and they came back for more! The coffee flavors the coco and the cayenne adds a little heat. Pour on the reduction sauce which is more of a syrup and the plates are clean!

    • stacy says:

      Now that makes my day!! That is my goal; if you can get people to like something they’ve always been leery of eating, you have done something!

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