Spicy Venison and Sauerkraut

By Rachelle

  • 1 lb venison loin
  • 1/2 cup sauerkraut
  • 1 clove garlic, chopped
  • 1/4 white onion, chopped
  • 4 Thai hot peppers, chopped
  • 1/4 cup beef broth
  • Salt and pepper
  • 1/2 tsp paprika
  • 1/2 tsp granulated garlic
  • 1/2 tsp cayenne pepper
  • 1/4 white onion, chopped
  • 1 clove garlic, chopped
  • 1 1/2 cup beef broth
  • 1/2 cup brewed coffee
  • 1/4 tsp cayenne pepper
  1. In a saucepan heat 1/2 tsp oil. Add onion and garlic. Cook until fragrant, 1-3 minutes.
  2. Add sauerkraut, Thai peppers and beef broth, bring to a simmer.
  3. Sprinkle salt, pepper, paprika, granulated garlic, and cayenne pepper evenly on both sides of the loin.
  4. Heat 1/2 tsp bacon fat in a cast iron pan. Sear loin on both sides, 1-2 minutes.
  5. Add loin to the sauerkraut mixture. Cover and simmer on low for 10-20 minutes.
  6. While loin is cooking, heat 1/2 tsp oil in a sauce pan and add remaining garlic and onion, cooking until fragrant, 1-3 minutes. 
  7. Add beef broth, coffee, cayenne pepper and salt and pepper to taste to the sauce pan. Bring to a fast simmer.
  8. Allow to cook, uncovered, until reduced by half. Stir frequently.
  9. Serve loin on top of sauerkraut and drizzle coffee sauce on top.


Notes: This dish has a heat that sneaks up on you, so you can cut back or eliminate the Thai peppers to lower the heat factor.

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