Chimichurri with Grilled Venison
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
255 kcal
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Course
Main Course, Condiments
Chimichurri with Grilled Venison
Description
This recipe for Chimichurri with Grilled Venison centers on a lively sauce combining minced garlic, fresh parsley and mint, small hot chile, lime juice, olive oil, salt, and pepper. The chimichurri is either quickly pulsed in a food processor or hand-minced and gently combined to maintain some texture. After allowing it to steep for about an hour, it develops a balanced herbaceous and citrus flavor with a subtle kick from the chile.
The venison backstrap is brought to room temperature, patted dry, coated with vegetable oil, and well salted. It is cooked over a hot grill or pan-roasted in a hot oven, turning as needed to reach desired doneness, optimally medium-rare, providing a tender and flavorful meat. The chimichurri sauce served alongside complements the richness of the venison with freshness and acidity.
The pairing works well for a main course where the marinated, grilled meat is accented by the bright, herbal sauce. Preparation methods ensure the chimichurri maintains texture without becoming a puree, offering a fresh contrast against the robust flavor of venison.
Ingredients
CHIMICHURRI
- 1-2 garlic minced, cloves
- 1 cup parsley lightly packed, fresh, chopped
- 1 cup mint lightly packed, fresh, chopped
- 1 hot chile minced, small
- 2-3 tablespoons lime juice
- 1/2 cup olive oil
- salt to taste
- black pepper to taste
VENISON
- 1 1/2 pounds venison backstrap in one piece
- vegetable oil
- salt
Instructions
- 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: Take the meat out and let it come to room temperature. Pat it dry with a paper towel, then coat with the vegetable oil. Salt it well.
- 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 Fahrenheit and get a large saute pan hot on your hottest burner.
- Grill the venison, 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.
- Let the venison rest on a cutting board. 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 26g | 52% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 67mg | 22% |
| Sodium | 55mg | 2% |
| Potassium | 412mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 871IU | 17% |
| Vitamin C | 14mg | 16% |
| Calcium | 29mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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