Grilled Venison Hoagies with Coffee Barbecue Sauce

Deselect All

1/4 cup olive oil

2 tablespoons honey

1 tablespoon cider vinegar

1 tablespoon ancho chili powder

1 tablespoon ground black pepper

1 tablespoon finely chopped garlic

1 teaspoon ground coriander

1 teaspoon ground toasted cumin seed

1/2 teaspoon cayenne pepper

2 pounds venison steaks, cut from the leg, 5 to 6-ounce portions

6 Italian or Portuguese sandwich rolls

2 tablespoons olive oil

2 cups shredded iceberg lettuce

1 cup spicy bread and butter zucchini pickles

2 to 3 fresh jalapeno peppers, seeded and thinly sliced

Coarse salt to taste

1 cup coffee barbecue sauce, recipe follows

BLACK COFFEE BARBECUE SAUCE

1\2 cup very strong black coffee, espresso preferred

1 cup ketchup

1/4 cup red wine vinegar

3/4 cup firmly packed dark brown sugar

1 onion, peeled and chopped, about 1 cup

2 cloves garlic, peeled and crushed

2 tablespoon dark molasses

3 fresh hot chili peppers, such as jalapeno, seeds removed

2 tablespoons hot dry mustard mixed with 1 tablespoon water

2 tablespoons Worcestershire sauce

2 tablespoons ground cumin

2 tablespoons ancho chili powder