I am lucky enough to live on enough land that I can hunt out of my back door. Most years, I take a white-tailed doe out there to help fill the freezer. Being able to drag a deer out whole instead of packing it out on my back for a few miles lets me be a little more creative when I butcher.
Last year, I decided to experiment a bit and butchered one of the backstraps as bone-in chops. I set them in my freezer for a special occasion. Then, during the spring I was lucky again, and won a Burch Barrel grill in a raffle at the annual BHA Rendezvous in Missoula. I decided to break it in with these chops. The way the flavor of the vinegar mixed with the smoke and fire from the charcoal and hardwood was perfect. The little bits of fat left on the bone charred up nicely and were so good to chew on at the end. This recipe works great with boneless backstrap or other good steaks as well.
Chimichurri Venison Chops
- 2 lbs bone-in venison chops, backstrap or other steak cut
- 1/2 cup quality olive oil (Don't skimp, get some good stuff)
- 2 tbsp red wine vinegar
- 1/2 cup chopped flat leaf parsley
- 3-4 cloves of garlic, chopped
- 1 small shallot, chopped
- 1 tsp red pepper flakes
- Salt and pepper to taste
- Pull steaks from the fridge and pat dry. Lightly sprinkle with salt and pepper
- Let them sit at room temperature while you start the grill and make the chimichurri sauce.
- Build a two zone fire in your grill, add some wood chunks for smokey flavor. I like Applewood with venison.
- In a medium bowl whisk together the oil and vinegar.
- Add parsley, garlic, shallot and red pepper flakes and stir to mix.
- Once the grill is ready and up to temperature spoon some of the chimichurri mixture over your steaks and spread evenly on both sides.
- Place the steaks over the cool side of the grill, and close the lid and cook for two minutes.
- After the first two minutes, open the lid and transfer the steaks to the hot side, cook for 1-2 minutes to build a nice crust.
- Flip the steaks back and cook on the cool side with the lid down for another two minutes. Then move the steaks to the hot side and cook with the lid open until they register an internal temperature of 120 degrees.
- If using bone-in chops, arrange on a platter, sprinkle with sea salt and drizzle with more chimichurri sauce. If using whole backstop or steaks, let rest for 3-5 minutes, slice and sprinkle with sea salt, and then drizzle with the sauce to serve.
Serve with your choice of sides. I did grilled shrimp and garden-fresh zucchini.