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Roasted Venison Loin with Chimichurri

Try this gorgeous, versatile dish, combining the amazing taste of venison loin served with a fresh zingy chimichurri; a mix of chilli, herbs and onion typically found in Argentina.

Roasted venison loin with chimichurri

Preparation

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Serves: 4 people

Venison Ingredients

Chimichurri Ingredients

  • 1/2 tbsp cider or red wine vinegar
  • Sea salt flakes
  • Freshly ground black pepper
  • 1 clove garlic, grated
  • A small handful of coriander
  • 2 spring onions, finely sliced
  • 1 small shallot, peeled & finely chopped
  • A handful of parsley leaves, coarsely chopped
  • 1 red chilli, deseeded & finely chopped
  • 1 bunch spring onions, roasted, to serve

To Serve

  • 1 bunch spring onions, roasted, to serve

Instructions

  1. Preheat the oven to 190°C/170°C fan

  2. Heat a frying pan over a medium heat, add a tablespoon of olive oil and the butter to the pan.

  3. When foaming, add the venison and sear it on all sides as quickly as you can.

  4. Remove from the heat, place the venison in a roasting tray and tip over the roasting juices.

  5. Cook in the preheated oven for 10-15 minutes and then leave to one side to rest.

  6. Meanwhile, make the chimichurri. Mix all the remaining ingredients together in a bowl and season to taste.

  7. When the venison loin has rested, slice it into 2cm thick steaks and arrange on a serving board or warmed serving plate with some chimichurri spooned over or on the side.

  8. Serve immediately with roasted spring onions.

Thank you to Eat Game for sharing this recipe with us.

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