It is finally starting to get warm here in Ohio, and that means it is time to get out the grills and start grilling our favorite meat: venison! We found this awesome recipe on Yummly.com, and thought we needed to share it with you!
Ingredients:
1 1/4 pounds venison steaks
1/2 cup olive oil
2 tablespoons meat
1/4 cup red wine vinegar
1 onion (small, rough chopped- about 1 cup)
4 cloves garlic (minced)
1 cup chopped parsley (rough, including stems)
1 cup chopped cilantro (rough, including stems)
1/2 teaspoon salt
1/8 teaspoon black pepper (fresh)
1/4 teaspoon red pepper flakes (optional)
2 pounds red new potatoes (sliced into 1/8" slices)
1/2 celeriac (bulb, trimmed and sliced finely- preferably on a mandoline)
1 bowl water (with splash of vinegar)
1 cup reduced fat buttermilk
1/4 cup nonfat plain greek yogurt
3 tablespoons olive oil
1 lemon
2 tablespoons lemon juice
1/4 teaspoon salt
Directions:
Ingredients:
1 1/4 pounds venison steaks
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| Photo Credit: Yummly.com |
2 tablespoons meat
1/4 cup red wine vinegar
1 onion (small, rough chopped- about 1 cup)
4 cloves garlic (minced)
1 cup chopped parsley (rough, including stems)
1 cup chopped cilantro (rough, including stems)
1/2 teaspoon salt
1/8 teaspoon black pepper (fresh)
1/4 teaspoon red pepper flakes (optional)
2 pounds red new potatoes (sliced into 1/8" slices)
1/2 celeriac (bulb, trimmed and sliced finely- preferably on a mandoline)
1 bowl water (with splash of vinegar)
1 cup reduced fat buttermilk
1/4 cup nonfat plain greek yogurt
3 tablespoons olive oil
1 lemon
2 tablespoons lemon juice
1/4 teaspoon salt
Directions:
- Prepare the venison by brushing both sides with olive oil and sprinkle lightly with salt and pepper.
- Prepare a grill.
For the sauce
- In a large food processor or blender: combine the oil, vinegar, onion and garlic and blend for up to a minute to finely mince the onion and garlic. Add the rest of the ingredients and pulse until you get a rough puree. You want to see the herbs in small bits and turn it into a smooth sauce. This should only take a minute at most.
- Reserve the sauce until ready. As it sits, the heat and flavor of the onion and garlic will bloom, so best to make this sauce 15-30 minutes before serving.
- Over a medium high heat grill, cook the venison for 2-3 minutes on the first side, then flip for another 1-1.5 minutes.
- Serve immediately with dollops of chimichurri.
If these recipes have your mouth watering but you have no venison to cook, maybe it is time to book a hunt with Hidden Hollow Whitetail Ranch! You will be taken by a guide to find some of the biggest trophy bucks in Ohio! After your hunt, tracking, and field dressing, you’ll head back to the lodge for a home-cooked meal and relaxation. We’ll be sure to take plenty of pictures of you and your big buck! To schedule your hunt, call Rob at 330-466-4404.
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