Park Farm Winery - Recipes - Sous Vide Venison Backstrap with Gremolata

Park Farm Winery - Recipes - Sous Vide Venison Backstrap with Gremolata

www.parkfarmwinery.com

Marinate venison backstrap in a hot water bath for tender perfection, then grill and slice thin; garnish with zesty Gremolata.

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Ingredients

  • 2 lbs Whole Venison Backstrap Silver Skin Removed
  • Grated Zest of 2 Lemons
  • 2 Peeled Garlic Cloves Diced
  • 1/3 cup Diced Fresh Parsley
  • 2 tsps Sea Salt
  • 1/4 tsp Fresh Ground Pepper
  • 1 tbsp Extra Virgin Olive Oil

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