Trim all silverskin and fat. Season liberally with Montreal Steak Seasoning or simply salt and pepper.
Grill on a hot grill to desired temperature.
Let rest while covered for 7-10 minutes and slice thin.
Note: Venison is best rare to medium rare due to the lack of fat. Freezing and thawing your venison before cooking will eliminate the risk of eating rare meat.
- 3/4 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- 4 cloves of garlic finely chopped
- 1 shallot finely chopped
- 1 red jalapeno
- 1 cup fresh cilantro
- 1/2 cup fresh flat-leaf parsley
- 2 tablespoons fresh oregano
- 1 1/2 teaspoon salt
Add all ingredients in blender or food processor and blend until a coarse liquid. Add more cilantro, parsley and oregano to thicken.
Top your sliced venison backstrap with the Chimichurri and enjoy!