Traditionally, chimichurri is an Argentine sauce that is drizzled over steak but we do it over venison.
Chimichuri sauce usually has a lot of cilantro in it. Hunter Angler Gardener Cook creates this sauce with mint.
Before you make the sauce, prepare your meat for either pan-frying or grilling it. For a pound of venison backstrap, coat in oil, salt and pepper.
Either grill or saute (pan fry) and roast. Grill over high heat until medium rare. To saute, or pan-fry, pre-heat your oven to 400 degrees and then brown each side of the venison in a pan with some butter. Put the pan in the oven and roast for about 8 minutes, don’t let it overcook.
In the meantime, make the sauce.
Traditionally, chimichurri is made with a mortar and pestle. If you don’t have one, you can make the sauce in a food processor or blender.
- 1-2 garlic cloves, minced
- 1 cup fresh chopped parsley
- 1 cup fresh chopped mint
- 1 small hot chile, minced
- 2-3 tablespoons lime juice
- 1/2 cup olive oil
- Salt and black pepper to taste
Put the garlic, herbs, chile, lime juice and a little salt in the bowl of a food processor. Combine, but do not puree. With the motor running, drizzle in the olive oil. Add more salt and black pepper to taste.
If you do have a mortar and pestle…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.
Drizzle the chimichurri over the sliced venison as soon as it’s cooked.