By. Danielle Prewett, MeatEater’s Wild Foods Contributor

This summer, change up the usual steakhouse treatment of backstrap with something a little different. The combination of this spicy chocolate rub and a perfectly cooked, juicy red steak is phenomenal. The venison is served with a salsa made with strawberries sweetened with a touch of honey and a squeeze of lime; the avocado brings a well-rounded balance to the acidity. All together it’s a refreshing mix of savory and sweet that your taste buds can’t get enough of.

Cocoa Rubbed Venison Loin + Avocado Strawberry Salsa.MeatEater.Wildandwhole

I chose to sear the venison loin “a la plancha”, meaning cooked in a piping hot cast iron or griddle on the grill. Traditionally this Spanish style of cooking is done on a flat metal surface which gets very hot in order to brown the exterior of the meat, but any seasoned cast iron or square slab of slate from the hardware store will work. The juices from the venison stay in the pan, the meat picks up the subtle smoke flavor, and the cocoa rub develops into a lovely crust when seared this way as opposed to being blackened by direct flame.

Cocoa Rubbed Venison Loin + Avocado Strawberry Salsa.MeatEater.Wildandwhole-2

You can serve this with any choice of sides, but on a hot sunny day, the salsa makes a great addition to a light salad.

Cocoa Rubbed Venison Loin with an Avocado-Strawberry Salsa

Serves 4


1 1/2 – 2 lb of Venison Loin, kept whole (if using a large griddle) or cut into 4 steaks (6-8 oz ea)

1 T. Cocoa Rub (recipe below)

Oil for cooking

Cast Iron Skillet or Griddle

Cocoa Rub

1 T. raw cocoa powder

2 t. dried rosemary leaves

1 T. kosher salt

1 t. brown sugar

1 t. black pepper

1 t. Ancho chili powder

1/8 t. (pinch) of Cayenne pepper

Avocado-Strawberry Salsa

1 C. of chopped strawberries (about 8 large)

1 jalapeño, minced

1/4 C. cilantro, chopped

2 T. of finely chopped red onion

2 T. fresh lime juice

2 t. warm honey (liquid consistency)

1 Avocado, chopped


  1. Cocoa Rub: Mix all the ingredients to make the rub. I used a mortar and pestle to grind rosemary and ensure there were no lumps in cocoa powder. Store all but one tablespoon in a jar.
  2. Salsa: Add the chopped strawberries, jalapeño, cilantro and red onion to a bowl. In a separate bowl, mix the lime juice and warm honey until sugar is dissolved. Pour over the strawberry mixture. You can do this step in advance, storing in the fridge to let the juices set.   Scoop in the chopped avocado just before serving to avoid the red juices turning its color brown.
  3. Venison Loin: If possible, season the venison a few hours in advance with a sprinkle of salt. When ready to cook, pull it out of the fridge and rub generously with 1 T. of the cocoa rub until well coated.
  4. Place a cast iron pan or griddle on top of your grill and set the heat to medium-high. Once the grill is pre-heated, and cast-iron is hot, near smoking, add a Tablespoon of oil to coat. Lay each steak on the cast iron and sear for about 3-4 minutes on each side so that you develop a good crust. Remove the meat when it reaches 125 degrees and let it rest under foil for 5-10 minutes or until it comes to the final temp. of 130 degrees (medium-rare).
  5. Serve with the Avocado-Strawberry Salsa.

Note: Taste the salsa and add more honey if your strawberries are tart.

Danielle Prewett, MeatEater’s Wild Foods Contributor, is passionate about what she does. She believes wholeheartedly in knowing where her food comes from. With each recipe, Danielle strives to raise the standards of wild game cooking by creating delicious, healthy meals. You can now find Danielle’s wild game recipes exclusively at MeatEater.  You can also find Danielle’s vegetarian inspired and non-game recipes at Wild + Whole.