Our good friends and kitchen wizards over at Food for Hunters typically have a mouth-watering venison dish with some flair and this week’s offering is no exception!
They whipped up a little Venison in Chimichurri Sauce with a few simple ingredients and some “non-choice” cuts. As they explain on the site (which is loaded with recipes), a lot of hunters ignore or don’t take the time to cut up meat from the leg or other areas, or toss it into the jerky pile.
“Countries like Uruguay, Southern Brazil, Bolivia, Ecaudor and Mexico all have their own versions of chimichurri,” they write. “The sauce is simply made with oil, vinegar and a combination of common herbs and spices like cilantro, garlic, jalapeno and parsley. Because of its acidic element, it makes the ideal marinade for tenderizing tougher cuts of meat”
With a little effort, and a super marinade or sauce, these cuts are delicious. Try this with your venison and enjoy.
Marinade Time: 1 hour
Cook Time: 5-8 minutes
- 1 lb. of venison, whatever cut you like
- 2 cloves of garlic, minced
- 1/2 cup of cilantro, chopped
- 1/4 cup of flat leaf parsley, chopped
- 1/4 cup of onion, chopped
- half a jalapeno, seeded and finely chopped
- 1/4 cup of red wine vinegar
- 1/2 cup of olive oil
- 1 tbs. of dried oregano
- 1/4 tsp. of kosher salt, plus more
For the rest of the quick and easy prep, visit Food for Hunters!
Want some great cookbooks?
With Christmas just a couple of weeks away, you better make sure these are under the tree for your favorite chef!
The Sporting Chef’s Better Venison Cookbook - Scott Leysath’s recipes in “The Sporting Chef’s Better Venison Cookbook” are outstanding. They’re easy, taste great and are based on years of knowledge and experience. BUY IT HERE