Grilled Venison Denver Leg (Video)

Cervena Venison, Coal-Roasted Sweet Potatoes ‘A La Chapa,' Chimichurri, Salsa Criolla

Chef John Manion of El Che Steakhouse & Bar | Chicago
Yield: 1 serving

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INGREDIENTS:

Chimichurri:
3 cups finely chopped flat-leaf parsley leaves
1 ½ teaspoons finely chopped fresh oregano leaves
1 bay leaf
6 cloves garlic, very finely chopped
¼ cup distilled white vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¾ teaspoon dried red pepper flakes
¾ cup extra virgin olive oil

Salsa Criolla:
1 cup finely chopped onions
2 cups finely chopped tomatoes
2 to 3 cloves garlic, minced
⅓ cup chopped cilantro
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 ½ teaspoons salt
1 teaspoon black pepper
½ cup olive oil
¼ cup red wine vinegar  

Coal-Roasted Sweetpotatoes:
2 large sweetpotatoes
Salt
Canola oil

To Assemble and Serve:
2 Cervena venison Denver leg fillets
Salt
Canola oil 
Clarified butter or rendered beef fat
Vinegar caramel
Chopped chives
Oregano leaves

METHOD:

For the Chimichurri:
In a medium-sized, airtight container, stir to combine herbs, garlic, vinegar, salt, black pepper, and red pepper flakes. Stir in olive oil. Cover and refrigerate overnight.

For the Salsa Criolla:
In a mixing bowl, mix to combine all ingredients. Adjust seasoning as needed. Let sit at room temperature for at least 2 hours.

For the Coal-Roasted Sweetpotatoes:
Prepare and heat a charcoal grill. Wrap sweetpotatoes in aluminum foil, then place them directly over the hot charcoal. Grill 20 minutes, turning once, until sweetpotatoes have only a little resistance when poked with a cake tester. Place sweetpotatoes on a wire rack to cool. Cut into ½-inch discs. Set aside.

To Assemble and Serve:
Prepare and heat a grill. Rub venison fillets with salt and canola oil. Grill on both sides for 1 minute and 30 seconds to 2 minutes, basting with clarified butter or beef fat. Remove from heat and let rest. In a hot cast iron or plancha, heat a little bit of canola oil. Add Coal-roasted Sweetpotato discs and cook until crispy on both sides. Remove from heat and set aside. Using a squeeze bottle, add vinegar caramel to the center of a serving plate. Place Coal-roasted Sweetpotatoes over the vinegar caramel, then season with salt. Top with Chimichurri. Slice venison against the grain, then place directly over the Chimichurri. Top with a sprinkle of salt followed by a spoonful of Salsa Criolla. Garnish with chives and oregano.

Featured ingredient; Cervena venison denver leg from New Zealand

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