Coleman’s Grilled Coffee Glaze Venison Steak with Butternut Squash and Pan Gravy

Renowned TV-Chef Jim Coleman And Chef’sChoice Offer Tips on Dishing Up The Perfect Venison…From Carving To Table

(Recipes below)
Holidays are meant to be celebrated with friends, family and good food. This year, in addition to the holiday ham or turkey, impress your guests with “Flavors of America” TV Chef and Cookbook Author Jim Coleman’s annual “Holiday Venison,” a hearty, healthy and elegant fare fit for any table. It’s the perfect holiday harvest to share at your next get together and is sure to delight the wild game enthusiasts in your clan as well as other discerning palates. Chef’sChoice has teamed up with Coleman to offer venison carving tips that will make preparing this special treat a breeze.

Carving Venison

Chef’sChoice Carving Tips:

To remove the fat and serve up delicious cuts of meat, you’ll need to know how to properly carve the venison. Following are three important steps:

STEP 1: Be sure to use a good, sharp knife.  Sharp knives are not only safer, they will help you smoothly cut even slices without shredding the meat.  Fortunately, you don’t have to be an expert to put a razor sharp edge on your knife.  A sharpener such as Chef’sChoice® Professional Sharpening Station™ 130 can make sharpening easy. The first stage, using 100% diamond abrasives sharpens the edge; the second stage uses a super-hardened miniature steel and the third stage features a  revolutionary flexible stropping disk to polish the edge to hair-splitting sharpness. This stage is also used for sharpening serrated knives. For help finding a sharpener that’s right for you, call (800) 342-3255.

STEP 2: Using a sharp knife, carefully remove the back loin from the back strap, cutting just above the ribs in a rectangular shape. (If you don’t have your own supply of fresh venison, contact your local butcher to obtain this special cut.)

STEP 3: Chill loin until it is firm, prior to filleting. Cut into fillets.


Coleman’s favorite piece of venison and his most recommended for a holiday feast is the back strap. “The back strap is a wonderful cut of meat. Be sure to chill it to firm prior to cutting and I strongly suggest using a very sharp knife to remove the back strap and to cut the fillets,” says Coleman. “For optimal taste, it is also important to remove the fat and silver from the meat and to make sure you don’t over cook it.” Once you’ve obtained your perfect fillets, you’re ready to prepare Coleman’s delicious venison dish that is sure to become a holiday tradition and perennial favorite!
Serves 4




To Make Coffee Glaze:

To Assemble:

The Philadelphia-based Chef Jim Coleman hosts “A Chef’s Table”, a live weekly radio show broadcast on WHYY 91 FM and throughout the country over National Public Radio. Coleman’s “Flavors of America” show airs in ­­­50 million homes across the country. He has published two cookbooks: “Flavors of America” and “The Rittenhouse Cookbook.”

Headquartered in Avondale, PA, Edgecraft Corporation markets in 50 countries around the world under the Chef’s Choice® brand and manufactures high-quality electric and manual knife sharpeners, cutlery, food slicers, waffle makers and mixes and hot beverage products as well as the gourmet egg cooker and an electric food grinder.



  You are here > 



Go to Top of page

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide Logo (since 1999)
Food Articles, News & Features Section



Chef working

Home  |  Food Articles  |  Food Trivia  |  Today In Food History  |  Food Timeline  |  Videos  |  Recipes
Cooking Tips  |  Food Quotes  |  Who's Who  |  Food Trivia Quizzes  |  Crosswords  |  Food Poems
Free Magazines  |  Recipe Contests  |  Culinary Schools  |  Gourmet Tours  |  Food Festivals

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.  All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.