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Mustard-Fried Venison Cubed Steaks with Chimichurri Sauce

Course: Main Course
Keyword: big game recipes, venison recipes
Servings: 4 servings

Ingredients

  • 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

Chimichurri Sauce

  • 1 cup fresh Italian parsley, packed
  • 2 tbsp fresh oregano leaves
  • 5 cloves garlic
  • cup red wine vinegar
  • ¾ tsp red pepper flakes
  • ½ tsp salt
  • ½ cup extra 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.