Grilled Venison Backstrap with Chimichurri

grilled_backstrap

Venison Backstrap

Trim all silverskin and fat. Season liberally with Montreal Steak Seasoning or simply salt and pepper.

backstrap_seasoned

Grill on a hot grill to desired temperature.

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Let rest while covered for 7-10 minutes and slice thin.

backstrap_sliced

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.


Chimichurri

  • 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!

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