Venison Tacos with Chimichurri Sauce

You know you’re from Texas when you have a main fridge, a back fridge, and two giant freezers filled with local game and gulf coast fish. Too much? Nah. Some people prepare for long cold winters but I think here in Texas we prepare more for the long hot summers than anything else. With hunting season in the fall, it makes sense.

Despite the large amounts of venison meat we’ve had in our freezers for a while it seems that we always prepare it in the same ways over and over. Sure, the recipes we use in my family are tried and true and absolutely delicious but, as they say, variety is definitely the spice of life. So I decided to change it up.

Maybe it’s just my broadening horizon from going to culinary school or maybe it’s the inspiration I got from watching the movie Chef over the weekend but inspiration was striking. Venison and chimichurri. Why have we not done this before? Why have I not made chimichurri before?! My love for herbs, garlic, and olive oil are met with this delicious and simple sauce and it really takes the venison meat to a completely new level without taking away from the flavor.

Enjoy!

 

Venison Tacos with Chimichurri Sauce

(Recipe by Sarah Eats Austin)

Ingredients

1 lb venison steaks

salt and pepper

oil of choice

tortillas

onions

parsley for garnish

Chimichurri Sauce

3 cloves garlic

juice from 1 lime

3 tbls red wine vinegar

1 bunch fresh parsley

1/2 cup fresh basil leaves

1/2 cup olive oil

salt and pepper to taste

red pepper flakes (optional)

Directions

For the chimichurri sauce, combine everything but the oil and herbs in a blender, blend until smooth. Add in the herbs and begin chopping, add in olive oil and blend to mix. You want the herbs to still be somewhat chunky.

For the steaks, heat oil in a large saute pan. Salt and pepper each side of the steaks and cook on each side until golden brown, about 2-3 minutes each side.

Serve on tortillas with sauce.

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