Venison Recipes

Sous Vide Venison Tenderloin With Chimichurri Recipe

This Venison Tenderloin With Chimichurri Recipe is made using the sous-vide method, has minimal hands on time and maximum flavor. (Emilie Bailey photo)
This Venison Tenderloin With Chimichurri Recipe is made using the sous-vide method, has minimal hands on time and maximum flavor. (Emilie Bailey photo)

Bright, garlicky chimichurri pairs perfectly with cooked and seared venison tenderloin. This sous vide recipe couldn't be easier and results in an impressive dish with an explosion of flavors in every bite!

If you haven’t tried sous vide cooking before, don’t be intimidated. This venison recipe is simple to make and the results are insanely good! The gentle cooking that happens when you sous vide is perfect for lean venison. You can say goodbye to over cooked, dry meat and prepare yourself for a venison experience on a whole new level. These tenderloins are quickly seared off after cooking and served with a fresh, flavor-packed chimichurri … dinner has never been easier or more delish! This recipe is perfect for spring and summertime entertaining!

Serves: 4
Prep time: 10 minutes
Cook time: 1.5 hours (inactive) and 5 minutes (active)

Ingredients:

  • ⅓ cup fresh Italian flat leaf parsley, washed
  • ¼ teaspoon dried oregano
  • 3 large cloves garlic
  • 2 ½ tablespoons red wine vinegar
  • ⅓ cup olive oil
  • ½ teaspoon red chili flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 venison tenderloins, trimmed
  • 2 tablespoons butter
  • Salt
  • Pepper
  • Garlic Powder
  • Paprika

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STARTING SEP 16, 2019
STARTING SEP 16, 2019