Venison Rib Roast with Chimichurri Sauce
Looking for an alternative to the usual holiday turkey, ham or lamb? Then look no further. Your guests will definitely remember this showy recipe. 1 (8-rib) venison roast, about 2 pounds, bones Frenched 3⁄4 cup plus 1 tablespoon olive oil 1⁄2 cup white wine vinegar
6 cloves garlic, minced
2 jalapeños, stems and seeds removed, chopped
1 ⁄ cup tightly packed fresh cilantro 2 leaves 1⁄2 cup tightly packed fresh flat-leaf parsley leaves 1⁄4 cup tightly packed fresh oregano leaves
1 tablespoon Aleppo or other mild chile flakes
Sea salt
Freshly ground black pepper Instructions: One hour prior to cooking, remove the venison from the refrigerator and let it come to room temperature.
Meanwhile, make the chimichurri sauce. Add the 3⁄4 cup of olive oil, vinegar, garlic, jalapeños, cilantro, parsley, oregano, chile flakes, 1 tablespoon salt and 1 teaspoon of black pepper to a food processor. Pulse the processor until the herbs and jalapeños are well chopped and blended, but not puréed or smooth. Transfer the chimichurri to a serving dish and set aside.
Heat the oven to 400 degrees. Rub the venison with the remaining tablespoon of olive oil and season to taste with salt and pepper. Heat a cast-iron skillet large enough to hold the venison without the meat touching any of the sides over a medium-high flame and lightly sear the meat on all sides, using tongs to flip the roast and hold it in place while searing.
Remove the venison from the skillet and place a roasting rack or cooling rack directly over the skillet. Place the meat on top of the rack, making sure juices will drip into the pan and not into your oven. Place the pan and venison in the oven and roast it for 15-25 minutes, depending on the size of the roast, or until a meat thermometer placed in the thickest part of the roast reads 125 degrees.
Transfer the roast to a carving board, tent loosely with foil and let it rest for 10 minutes. Carve into individual rib chops and serve with the chimichurri sauce. Makes 4 servings
Per serving: 376 calories, 17 g fat (2 g saturated fat), 0 cholesterol, 595 mg sodium, 2 g carbohydrates, 1 g dietary fiber, 0 g sugar, 51 g protein