I’m always on the hunt for new and interesting mustard blends. Dijon, whole grain, blended with wine, herbs and spices — they’re all great accompaniments for a seared piece of deer meat, provided you like mustard. If mustard doesn’t honk your horns, you’ve probably already moved onto another recipe.
Chimichurri sauce has its garlicky roots in Argentina, and is a great accompaniment for venison, beef, pork or chicken. You’ll have a little left over that can be stored for a week or two in the refrigerator.
Mustard-Fried Venison Cubed Steaks with Chimichurri Sauce
- 1 cup Dijon mustard
- 1 cup dry white wine
- 4 to 8 10-ounce venison cubed steaks
- 2 cups flour
- ½ tsp salt
- ¼ tsp pepper
- oil for frying
- 1 cup fresh Italian parsley, packed
- 2 tbsp fresh oregano leaves
- 5 cloves garlic
- ⅓ cup red wine vinegar
- ¾ tsp red pepper flakes
- ½ tsp salt
- ½ cup extra virgin olive oil
- Prepare Chimichurri sauce. Place all ingredients except olive oil in a food processor, and pulse to blend. In between pulses, scrape sides of the processor bowl down. Transfer to a medium bowl, and whisk in olive oil.
- In a zipper-lock bag, combine the mustard and wine. Add steaks, and toss to mix well. Close bag, and refrigerate for 2 to 4 hours. Remove steaks from marinade and pat dry.
- Combine flour, salt and pepper in a shallow bowl. Heat about ¼ inch of oil in a large skillet over medium-high heat. Dust steaks with flour mixture, and fry in hot oil until golden brown. Drain on paper towels. Serve with a dollop of Chimichurri sauce.