Venison with Chimichurri

Ingredients
  • 3 cloves garlic
  • 1 shallot or a quarter of a small onion
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro (or more parsley)
  • 1 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 pound venison steak, cut into desired sized pieces
Directions
  1. Wash hands with soap and water.
  2. Make chimichurri sauce. To a small food processor, pulse to chop garlic and shallot or onion into small pieces. Add parsley, cilantro, oil, vinegar, lemon juice, salt, black pepper, and red pepper flakes (if using). Pulse again until mixture is chopped in large pieces. If preferred, pulse until mixture is chopped into smaller pieces or puree until smooth.
  3. Move half of chimichurri mixture to a clean bowl. Cover and refrigerate.
  4. Add venison and remaining chimichurri to a food-safe bowl and mix to coat. Cover and refrigerate at least 1 hour.
  5. Heat a large skillet over medium-low heat. Once hot, add 2 teaspoons neutral oil and warm for 10 seconds. Add venison and cook until meat reaches an internal temperature of 165°F. Serve with reserved chimichurri sauce.
  6. Divide leftovers into small containers. Cover and refrigerate within 2 hours. Eat within 4 days.
Venison with Chimichurri on a yellow plate
Servings
4
Nutrition Facts

Nutrition Facts per serving:

Calories: 390

Fat: 30 g

Saturated Fat: 5 g

Sodium: 360 mg

Total Carbohydrate: 2 g

Added Sugars: 0 g

Fiber: 1 g

Protein: 27 g