Continuing our recipe series with another one of our favorites from Chef Indigo Matthewson. This time, sharing another Hawai‘i twist on an entrée classic – a rack of venison with shallot mint chimichurri. If venison isn’t easy to come by for you, we recommend purchasing invasive axis deer from Maui Nui Venison Co. to help the removal of harmful axis deer from the island of Maui.
Rack of Venison with Shallot Mint Chimichurri
Ingredients
Yields 6 servings
Rack of Venison:
- 2 racks of local venison, about 4 pounds total
- Salt and pepper to season
- 2 tbsp avocado oil
Shallot Mint Chimichurri:
- 1 bunch cilantro, chopped
- 1 bunch parsley, chopped
- 1 cup fresh mint, chopped
- 1 medium sized shallot, minced
- 2 cloves of fresh garlic, minced
- 2 pieces of calabrian chilies in olive oil, minced
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 1 tsp salt
- 1 tsp raw local honey
- ¼ tsp black pepper
- Pinch of red chili flakes
Instructions
Pat the venison chops dry with paper towels. Slice into 2-3 bone in segments. There should be about 3 pieces from each rack. Season both sides of each piece generously with salt and freshly ground black pepper.
Heat a large, heavy-bottomed skillet over medium-high heat. Add the avocado oil and let it get hot but not smoking. Carefully place the venison chops in the hot skillet. Sear for about 3-4 minutes on each side for medium-rare, or adjust the cooking time according to your desired doneness. Use a meat thermometer to check the internal temperature; it should read around 130°F for medium-rare. For well-done, cook a bit longer.
Let the venison rest, and prepare the chimichurri sauce. Combine all of the prepared ingredients in a medium sized mixing bowl.
Slice the venison rack segments for each serving, and drizzle the chimichurri on top.
Enjoy!
