Edible Cookbook

This Edible Cookbook is magnificent.

Wild Game Rub Down

I'm a lucky girl because once upon a last winter I was given a grocery bag full of venison cuts as a hostess gift (yeah you're right I hang with a hip crowd). So all winter long I have been looking for new and creative ways to prepare this venison. While browsing some recipes, I stumbled across one for dry rubbed steaks with beer gravy and felt the stars aligning in the perfect order. I had steaks in the freezer and some beer left in a growler that was just too flat for drinkin'... Dinner.
Here's how it went.
Dry Rub
1 Tbl of ground coffee
2 Tbl brown sugar
1 Tbl salt
1 Tbl ground pepper
1 tsp smoked paprika (if you don't own any buy some seriously.. you will love it and search for recipes to include it in)
1 tsp cumin

Rub your steaks down. I used 2 venison steaks but you can use this with beef as well if you don't know any generous hunters. You can rub them down the night before or in the morning.
When you are ready to cook, heat up 1 Tbl of oil in an oven proof skillet or pan on the stovetop. Place steaks in the pan and sear for about 3 minutes. Flip and place in the broiler. Cook until done. Your timing with differ based on size and type of steak so use a meat thermometer or slice them open to check.
These would also be pretty fab on the grill.

Sauce
When steaks are done, remove from pan and cover. Deglaze pan with 1  1/2 cups of dark beer. I used coffee porter because that's what I had the original recipe I found used stout. Stir together 1 Tbl melted butter and 1 Tbl flour to make a little roux-ski. Reduce beer for about 5 minutes then add roux to thicken a little more.
Cut steaks on the bias and pour beer gravy over top.
Warning: If you have beer gravy left because it's just to good to throw away, beware.. you will want to dip your finger in it and eat it for about 3 days after.

I served this with some fried garlic potatoes, lemon kale (simply steamed kale with some lemon juice, salt and pepper.. divine), and a good brew.