Espresso and Cocoa-Dusted Venison Loin Richard Dingle, Executive Chef at Hershey Lodge Ingredients: 2 each, 3-ounce venison medallions 1 teaspoon ground espresso beans 1 teaspoon unsweetened cocoa powder Salt and pepper, to taste 2 tablespoon canola oil (or other vegetable oil with high smoke point)

Directions:
In saute pan, heat canola oil. Sprinkle thin layer of espresso and cocoa on plate and press venison into mixture to dust. Place in the very hot oil to sear. Reduce heat to medium high for about 1 minute. Turn heat back to high for 30 seconds and turn the venison to sear second side. Lower heat for 1 1/2 minutes. Remove from pan and set aside until ready to plate.

Yield: 1 portion

Notes: Serve with Butter Poached Lobster Mushrooms, Autumn Root Vegetable Smash and Sauteed Greens.