Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Venison with Chimichurri Sauce.

    Share
    avatar
    Admin
    Admin

    Posts : 844
    Join date : 2008-09-14
    Age : 56
    Location : Bridgwater, Somerset.

    Venison with Chimichurri Sauce.

    Post  Admin on Tue Oct 27, 2015 3:01 pm

    Prep Time: 10 minutes, plus steeping time

    Cook Time: n/a

    CHIMICHURRI
    •1-2 garlic cloves, minced
    •1 cup fresh chopped parsley, lightly packed
    •1 cup fresh chopped mint, lightly packed
    •1 small hot chile, minced (I use mirasol chiles for this)
    •2-3 tablespoons lime juice
    •1/2 cup olive oil
    •Salt and black pepper to taste

    VENISON
    •1 1/2 pounds venison backstrap, in one piece
    •Vegetable oil
    •Salt

    __________


    FOOD PROCESSOR METHOD

    Put the garlic, herbs, chile, lime juice and a little salt in the bowl of a food processor. Buzz to combine, but do not puree. With the motor running, drizzle in the olive oil. Add more salt and black pepper to taste. Let steep for an hour or so before serving.

    TRADITIONAL METHOD

    Mince the garlic, chile and herbs by hand and pound a little in a mortar and pestle. Add the lime juice, salt and pepper and then mix in the olive oil slowly by hand, stirring all the while. Let steep for an hour or so before serving.

    For the Venison:
    1.Take the venison out and let it come to room temperature. Pat it dry with a paper towel, then coat with the vegetable oil. Salt it well.
    2.If you are grilling, get your grill hot and clean the grates. If you are planning on pan-roasting, preheat your oven to 400 degrees and get a large saute pan hot on your hottest burner.
    3.Grill the venison over direct heat, turning occasionally until it is medium-rare, or however you like it; this should take about 10-15 minutes. If you are pan-roasting, brown the outside of the venison backstrap in the saute pan, then put the whole pan into the oven. Roast for about 8 minutes for rare. Use the finger test for doneness as your guide.
    4.Let the venison rest, loosely tented under foil. Right before you slice and serve it, Pour any accumulated juices into the chimichurri. Pour the chimichurri over the sliced venison and serve at once.

      Current date/time is Sun Oct 22, 2017 4:57 pm