Mustard-Fried Venison Cubed Steaks with Chimichurri Sauce
Course: Main Course
Keyword: big game recipes, venison recipes
Servings: 4servings
Ingredients
1cupDijon mustard
1cupdry white wine
4 to 810-ounce venison cubed steaks
2cupsflour
½tspsalt
¼tsppepper
oil for frying
Chimichurri Sauce
1cupfresh Italian parsley, packed
2tbspfresh oregano leaves
5clovesgarlic
⅓cupred wine vinegar
¾tspred pepper flakes
½tspsalt
½cupextra virgin olive oil
Instructions
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.