Venison London Broil with Chimichurri
Whitetail Deer Recipe
1Setup & Prepare
About This Recipe
This bold preparation transforms a tougher venison cut into tender, flavorful meat through marinating and high-heat grilling, then slicing thin against the grain. The bright, herbaceous chimichurri sauce adds fresh acidity and bold flavor that perfectly complements the grilled venison.
Cultural Context
This preparation bridges Argentine grilling traditions with American game cooking. Chimichurri originated in Argentina as an accompaniment to grilled meats, while the London broil technique transforms tougher venison cuts into tender, flavorful steaks through proper marinating and slicing techniques.
2Ingredients
Shopping List
3Cooking Instructions
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Marinating: Combine oil, garlic, vinegar, salt, and pepper. Marinate venison 4-24 hours refrigerated.
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Chimichurri: Combine all chimichurri ingredients and let stand at room temperature for 30 minutes.
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Grilling: Preheat grill to high heat. Grill venison 6-7 minutes per side for medium-rare.
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Resting: Rest meat 10 minutes before slicing.
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Slicing: Slice very thin against the grain at 45-degree angle.
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Service: Arrange sliced venison on platter and serve with chimichurri sauce.
4Chef's Notes & Pairings
Chef's Notes
- Slice very thin against the grain for tenderness
- Don't overcook - medium-rare is maximum for this cut
- Chimichurri improves with time - make it ahead
Wine Pairing
A bold Malbec or Cabernet Sauvignon stands up to the intense flavors and grilled preparation.
Nutrition Facts
Per serving: 345 calories, 42g protein, 18g fat, 3g carbohydrates. Lean protein with heart-healthy herb sauce.
