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RECIPE OF THE MONTH
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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
VENISON STEAK WITH CHIMICHURRI SAUCE

Ingredients (steaks):
● 2 rib eye, sirloin, strip loin or T-bone steaks
● PAM canola oil spray
● 1 tablespoon olive oil
● 1/2 teaspoon cumin
● 1/2 teaspoon coriander
● 1/2 teaspoon salt
● 1/4 teaspoon freshly ground black pepper
● GLAD Press’n Seal
● chimichurri sauce

Ingredients (chimichurri sauce):
● 1/2 cup olive oil
● 1/2 cup freshly chopped parsley
● 2 tablespoons fresh lemon juice (or red wine vinegar)
● 2 tablespoons fresh or dried oregano
● 4 teaspoons prepared minced garlic
● 3/4 teaspoons salt
● 1/2 teaspoon freshly ground pepper
● 1/4 teaspoon cayenne pepper

This recipe is adapted from the Atco Blue Flames Kitchen for a steak and potatoes meal that features chimichurri, an Argentine sauce that combines fresh parsley and oregano with garlic, olive oil, lemon juice or red wine vinegar and a dash of cayenne pepper on steaks that have been lightly seasoned with a hint of cumin and coriander. Keep in mind that there are many different recipes for a chimichurri sauce (i.e., a pesto-like sauce), some of which incorporate lime instead of lemon juice, red pepper flakes and/or cilantro, which is usually left overnight to set up.

Œ1. Wash the steaks under cold water and pat      them dry with a paper towel.

2. Add the olive oil, cumin, coriander, salt and black pepper to a small container and stir well to make a paste.
Ž
3. Smear these ingredients on both sides of the steaks with a teaspoon, coating them evenly.

4. Lay a sheet of GLAD Press’n Seal on a dinner plate and put the steaks on the sealing wrap before letting them stand in a refrigerator for 1/2 an hour to set up with the paste.

5. Grill the steaks on a pre-heated barbeque for 10-12 minutes at low heat until done. Spray the grills with PAM aerosol canola oil prior to grilling them. 

6. Let the steaks set up for a few minutes when done. Then slice them into medallions and top with chimichurri sauce.

Chimichurri Sauce
Œ1. Combine the ingredients in a small mixing bowl, stir well prior to serving.
2. If you let this sauce set up overnight, it will taste even better.

Grilled veggies would complement the steaks.Sauté 2 diced potatoes and 1/4 white Spanish onion (diced), a teaspoon of prepared garlic and a chopped bell pepper for 10-15 minutes in 2 tablespoons of butter at a low heat until crisp. Add a dash of your favourite seasoning spice. Serve with a garden salad featuring a homemade balsamic vinaigrette dressing—in a small mixing bowl, add 2-1/2 tablespoons of olive oil, 1-1/2 tablespoons of balsamic vinegar, 1/2 teaspoon prepared minced garlic. Mix until emulsified and then toss with an Arugula or spinach salad. 

For a wine pairing, try a medium to a full-bodied red wine (i.e., Burgundy, Cabernet Sauvignon, Malbec, Merlot, Syrah/Shiraz, Zinfandel). For a beer pairing, opt for a dubbel or dark ale. ■



 
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