Venison Recipe | Chimichurri Sauce | Deer Meat for Dinner | Spatchcock Funk скачать в хорошем качестве

Venison Recipe | Chimichurri Sauce | Deer Meat for Dinner | Spatchcock Funk

Growing up in the Northeast, a big part of our meals were focused on venison. Our family would gather around a grill, in the backyard or around the kitchen table and enjoy a tasty, lean meat. When treated correctly, you aren’t going to get a better protein. Oh Deer, you’re gonna like this one. We take a classic, and pair it with a dynamite sauce. Central New York, meet Argentina - Chimichurri sauce, the green version, tangy, with a little tiny bit of heat that doesn’t make the dish to spicy, just balances out every flavor to get every part of this dish right where you need it. So if you’ve got some venison in the freezer, or you just picked some up at your local grocery store, you’re ready to make a classy take on a family classic. Deer lord, you’re gonna love this main course! -- Ingredients for Tenderloin • 1 lb. Venison Tenderloin (larger is fine) • ½ Tbsp. of table salt • ½ Tbsp. of ground black pepper • 1 Tbsp Adobo powder -- Ingredients for Chimichurri Sauce • 1 Cup, packed flat-leaf parsley • 4 cloves of garlic, minced • ⅓ C extra virgin olive oil • 3 chopped green onions (whole) • 2 Tbsp of red wine vinegar • ½ tsp sea salt • ⅛ tsp black pepper • ¼ tsp red pepper flakes • 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano) • 1 tbsp olive oil -- Directions for Chimichurri Sauce • Finely chop the parsley, garlic and oregano, you can use a food processor • Once chopped up, mix in the rest of the ingredients • Set aside, refrigerate as needed -- Directions for Tenderloin • The day before, pat the loin dry with a paper towel, and season with salt and pepper • Cover again with paper towels, and refrigerate for at least 4 hours, overnight is good too • Remove from the fridge, season with Adobo seasoning, let sit out for an hour • Turn on your broiler • Broil each side for 3 minutes • Let rest for 10 minutes • Slice into discs • Top with Chimichurri sauce • Eat it up -- Time Stamps 0:00 Intro 0:40 Prep it 1:14 Season 1:50 Hunting story 2:21 Time to broil 2:40 Make chimichurri sauce 3:53 Slice it up and add that sauce! -- Want more monster recipes and see what we're about? Get down with us across all our platforms: YouTube:    / spatchcockfunk   Instagram:   / spatchcockfunk   TikTok: https://www.tiktokt.com/@SpatchcockFunk Facebook:   / spatchcockfunk   LinkedIn:   / spatchcockfunk   -- About Spatchcock Funk: All you need to make great moments is mighty chow, something good to sip on and the right people. We're here to help you with the first two, you just share it with your squad. the Spatchcock crew calls on a rotating cast of characters to help you do it right. Regardless of where you're from, who you love, or what you do - if you love food, drinks and great experiences, we're on your side. Like the great Adam Yauch said, "You gotta fight for your right to party." We're fighting for you. Learn more and partner with us at https://www.spatchcockfunk.com/