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Recipe: Venison Steaks with Chimichurri

Photo of venison chimichurri

Photo by James R. Mackey

Herby and colorful, chimichurri is a traditional Argentinian sauce. It’s great on venison but can also nicely complement grilled fish, chicken, and beef. Alternatively, use this chimichurri as a marinade and let the venison marinate for a few hours or overnight.

Four to six 6 ounce venison steaks

1 cup chopped cilantro
1 cup chopped parsley
1 tablespoon jalapeño pepper
½ teaspoon oregano
1 cup extra virgin avocado oil
1 lemon, juiced
½ teaspoon kosher salt

Instructions: Prep and measure out all of the ingredients. Then in a bowl, mix together the cilantro, parsley, jalapeño pepper, oregano, extra virgin avocado oil, lemon juice, and kosher salt. Set that sauce mixture aside.

On a prepping area, coat each side of the steaks with salt and pepper.

Using a nonstick cooking pan, heat the oil to medium-high heat. Then cook each side for 8-10 minutes each or until an internal temperature of medium rare (140°F) and let rest. It’s best to cook venison to medium so the meat doesn’t dry out and it will enhance the flavor.

On a cutting block, slice the steak into thin sections. Serve with the chimichurri sauce on top.

Be sure to check out the department’s YouTube channel MarylandDNR for a companion video to this edition’s recipe and more!

Recipe prepared by Shawn McCardell of Backcountry Hunters and Anglers and James R. Mackey Jr. of the department’s Wildlife and Heritage Service. Appears in Vol. 22, No. 4 of the Maryland Natural Resource magazine, fall 2019.

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