VENISON RIB ROAST
with Fresh Garden Chimichurri
I developed this recipe for an Axis deer, classified as an
exotic species as are fallow deer and other non-native
cervids; they are legal game throughout the year. They are
also incredibly tasty.
The key to this roast—as it is with prime beef—is the dryaging process.
Serves 4
Ingredients
(8-rib) venison roast, about 2 pounds
1 to 2 tablespoons olive oil
Sea salt
Freshly ground black pepper
6 to 8 ribs celery, to make rack to hold roast
For the chimichurri sauce:
3.
One hour prior to cooking, remove the roast from
the refrigerator and let it come to room temperature.
4.
Make the chimichurri sauce: Combine all the ingredients in the bowl of a food processor fitted with a
metal blade, and process until somewhat smooth,
but retaining a bit of texture. Transfer to a small
bowl, cover with plastic wrap, and refrigerate until
you begin roasting the meat. Serve at room temperature. Yields about 2 cups.
5.
6.
Preheat the oven to 400° F.
7.
Remove the meat from the skillet and set aside. Fashion a rack with the celery ribs in the skillet, to hold
the roast, so that no part of the meat is touching the
cast iron.
8.
Place the skillet in the oven and roast for 20 to 25
minutes, or until a meat thermometer placed in the
thickest part of the roast reads 125° F. Transfer the
roast to a carving board, tent loosely with foil, and
let it rest for 10 minutes. Carve into two-rib sections,
and serve with the chimichurri sauce.
3/4 cup olive oil
1/2 cup white wine vinegar
6 cloves garlic
3 bay leaves
2 jalapeño peppers, stemmed, seeded, and chopped
1/2 cup tightly packed fresh cilantro
1/2 cup tightly packed fresh flat-leaf parsley
1/4 cup tightly packed fresh oregano leaves
1 tablespoon sea salt
1 tablespoon ancho chile powder
1 teaspoon freshly ground black pepper
Directions
1.
Two days before cooking, thaw a frozen rib roast in
the refrigerator overnight.
2.
The next day, pat the roast dry with paper towels,
place it on a rack over a small pan to catch the drips,
and return to the refrigerator, uncovered, to dry-age
for at least 24 hours.
86 Fall 2016 Adventure Outdoors
Lightly coat the rib roast with a bit of oil, and salt
and pepper it. In a cast-iron skillet large enough that
the roast doesn’t touch the sides, over medium-high
heat, lightly sear all surfaces, using tongs to turn the
meat and to hold it in place while searing.