Wild meat is low in saturated fat, high in Omega-3 fatty acids, and high in conjugated linoleic acid, which makes it a heart-healthy alternative to traditional ground beef. The ultimate reward, however, comes from harvesting the meat yourself with a bow and arrow.
Gear up, go bowhunting, and cash in on bowhunting’s tasty rewards with this recipe.
Pan Seared Venison with Homemade Chimichurri Sauce
Recipe courtesy of Tyler Viars, Cookin’ in Camo. Viars is a Season 5 finalist for Fox’s hit series “MasterChef.”
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 110-115 minutes
Venison or Elk
- 2 pounds whole venison or elk medallions
- 1/4-cup extra virgin olive oil
- 2 Tablespoons room temperature unsalted butter (I prefer unsalted Irish butter)
- Kosher salt and freshly cracked black pepper
- 2 bunches of (roughly 8 to 10) fresh scallions
- 1 serrano pepper, seeded and rough chopped (for less heat use half)
- ¼ to ½ cup of sherry or red wine vinegar
- 2/4 teaspoon whole toasted ground cumin
- 2 tablespoons finely minced fresh chives
- 2 tablespoons fresh parsley
- 2 tablespoons finely mined shallots
- 1 teaspoon finely minced garlic
Pull the medallions from the refrigerator and let come to room temperature.
Next, drizzle the scallions and serrano with 1 tablespoon of the olive oil and season with kosher salt and pepper. Over medium-high heat, grill until charred and wilted, flipping as needed. Chop the scallions really well and add to a bowl with the remaining olive oil. Finely mince the serrano. Fold in the sherry vinegar, chives, parsley, shallots, and garlic. Set aside. (A food processor may be used to do this, as well. However, I like a more rustic and broken chimichurri. It’s just personal preference.)
Heat a cast-iron skillet over medium heat on the stovetop. (A hot grill works wonders, as well.) Season the medallions liberally with kosher salt and fresh cracked black pepper. Add the olive oil to the cast iron, followed by the venison. Once the meat touches the pan, DO NOT touch it. Let it do its thing. That sweet sound is the meat searing against the pan while building a delicious, deep golden-brown crust. After roughly two minutes or when the crust is developed, flip the medallions and add the two tablespoons of butter. While the other side sears, use a spoon and baste the freshly seared side with the butter. For medium-rare, my preference, pull the protein when an internal temperature reaches 125 degrees. How do you know it is 125 degrees, one asks? Because one has a meat thermometer!!!
Hit the venison with another hit of salt and pepper and then allow it to rest under tented foil for no less than 10 minutes. Slice the meat into 1/2-inch pieces and top with chimichurri. Now enjoy! Hunt, share, and remember to keep Cookin’ in Camo.