Char-Grilled Venison Tenderloin with Smoky Chipotle Rub and Three-Herb Chimichurri

Char-Grilled Venison Tenderloin with Smoky Chipotle Rub and Three-Herb Chimichurri

Giving your game meat a subtle smokiness and pairing it with a bright, herbaceous sauce is a sure-fire way to impress your fellow deer hunters who have sliced, diced, and served up venison in every way imaginable.

Pull this one out on a cool night and watch as empty plates leave the table.

VenisonTenderloin_Chimichurri
The Living Alaska Project

Ingredients:

  • 2 tablespoons brown sugar
  • 1 tablespoon sweet smoked paprika
  • 1 tablespoon coarse kosher salt
  • 1 1/2 teaspoons chipotle chile powder
  • 1 teaspoon ground black pepper
  • Venison tenderloin
  • 2 tablespoons olive oil (for sear)
  • 3/4 cup olive oil (for sauce)
  • 3 tablespoons red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 3 cloves garlic
  • 1 very small onion, peeled, quartered
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 3 cups (packed) stemmed fresh parsley
  • 2 cups (packed) stemmed fresh cilantro
  • 1 cup (packed) stemmed fresh mint

Directions:

Mix all the spices together. Coat the tenderloins in the mix. Grill on medium high until medium rare.

To make the chimichurri add the olive oil and red wine into a blender. Squeeze in some lemon and add garlic, quartered onions, salt, pepper, and red pepper flakes. Blend until smooth and then add cilantro and a quarter of the mint. Puree and then keep adding the rest of the mint.

Serve over venison medallions and enjoy!