Recipe: This Pan-Seared Venison with Chimichurri Is Shockingly Easy
Chef Dan Hayes of shares a venison and chimichurri recipe from the sixth season of Moosemeat and Marmalade.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at westernliving.ca.
Ingredients
- Venison tenderloin, cut of backstrap or leg steak
- ½ small white onion, diced
- 2 cloves garlic, peeled
- 1 small bunch parsley
- 1 small bunch cilantro
- 1 tsp white sugar
- 2 tsp red wine vinegar
- 1 tsp cumin
- 1 tsp chili flakes
- Canola oil
- Salt
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