Wild In The Kitchen: Venison With Chimichurri Sauce
Chimichurri sauce is a staple of cooking in Argentina. Every cook there has their own version. It is traditionally served with beef, but I’ve become a fan of the easy-to-make sauce on venison. In true Argentina fashion, I tested several recipes and came up with a version of my own. Several recipes that I found called for shalots, a sweeter version of onions, but I found Vidalia onions weren’t much different and more to my liking. I also added a minced jalapeno for a little more kick. Keep in mind that fresh ingredients make this sauce so much better. Chimichurri will take your venison to a whole new level!
1 Vidalia onion, finely chopped
1 jalapeno, finely chopped
3 garlic cloves, finely chopped
1/2 cup red wine vinegar
1 tsp. kosher salt
1/2 cup finely chopped cilantro
1/4 cup finely chopped parsley
2 tbsp. finely chopped oregano
3/4 cup extra-virgin olive oil
Combine onion, jalapeno, garlic, vinegar and 1 tsp. salt in a plastic bowl. Let sit 10 minutes. Stir in cilantro, parsley and oregano. Whisk in olive oil. Let chimichurri rest for at least 1 hour before serving or better yet refrigerate overnight.
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