Grilled Venison Backstrap with Chimichurri

October 18, 2017 By: Hank Forester


Venison Backstrap

Trim all silverskin and fat. Season liberally with Montreal Steak Seasoning or simply salt and pepper.


Grill on a hot grill to desired temperature.


Let rest while covered for 7-10 minutes and slice thin.


Note: Venison is best rare to medium rare due to the lack of fat. Freezing and thawing your venison before cooking will eliminate the risk of eating rare meat.


  • 3/4 cup extra-virgin olive oil
  • 1/2 cup red wine vinegar
  • 4 cloves of garlic finely chopped
  • 1 shallot finely chopped
  • 1 red jalapeno
  • 1 cup fresh cilantro
  • 1/2 cup fresh flat-leaf parsley
  • 2 tablespoons fresh oregano
  • 1 1/2 teaspoon salt

Add all ingredients in blender or food processor and blend until a coarse liquid. Add more cilantro, parsley and oregano to thicken.

Top your sliced venison backstrap with the Chimichurri and enjoy!


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