Venison Recipe | Chimichurri Sauce | Deer Meat for Dinner | Spatchcock Funk

Cut the venison backstrap in half, one piece prepped the night before.

Damp the venison with paper towels to remove moisture.

Cover the entire backstrap with a 50/50 mix of salt and pepper, rolling it around in the seasoning.

Wrap the seasoned backstrap tightly in paper towels and refrigerate for at least 4 hours.

After 4 hours, unwrap the backstrap; it should be drier but still moist.

Pat in Adobo seasoning to cover the backstrap well.

Preheat the broiler and prepare a cookie sheet with cooking spray.

Place the backstrap on the cookie sheet and broil for 3.5 minutes on each side.

Let the meat rest for about 10 minutes under a tin foil tent.

Prepare the chimichurri sauce by combining 2 cups of parsley (curly and flat leaf), 2 tablespoons of fresh oregano (or 2 teaspoons dried), 5 crushed cloves of garlic, 2 teaspoons of red wine vinegar, 2 chopped green onions, 1/4 teaspoon of red pepper flakes, and 1/8 teaspoon of black pepper in a bowl.

Stir the mixture to evenly combine the ingredients before processing.

Transfer the mixture to a food processor and process until it turns into a paste.

Add about 1 tablespoon of olive oil to the chimichurri and stir it in.

Equipment Needed

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