Venison steak 'n' cheese with wild herb chimichurri
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Gordon P. Henriksen
Outdoor enthusiast and author
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Servings
: 4
people
Ingredients
800 g venison (tenderloin or rump) – beef can also be used
Soy sauce
Brown sugar
Dijon mustard
Freshly ground pepper
Cooking oil
2 crushed garlic cloves
A large handful of wild herbs (primarily watercress, supplemented with wild garlic and lady's mantle)
1 finely chopped red chili
Olive or rapeseed oil
Apple cider vinegar
Lemon juice
Finely grated lemon zest
Salt and pepper
Good sandwich bread (e.g. sourdough or thick slices of brioche)
Butter for toasting
8 slices of emmentaler
Dijonnaise (mayonnaise mixed with Dijon mustard)
Optional: hazelnut liqueur for flambéing
Good chips, e.g. with salt and vinegar
Avoid screen shutting off
Instructions
Marinating – preferably the day before
Step 1/1
Prepare the meat at home. Mix the marinade and turn the venison in it. Let it marinate as long as possible.
Chimichurri
Step 1/1
Before you settle down to make your chimichurri, get the fire going. Finely chop the herbs and mix them together with oil, vinegar, chili and lemon. Taste and season with salt and pepper.
Cooking
Step 1/4
Heat the griddle to high heat. Place the venison on the hot griddle and sear it hard so it gets a good crust. Remove the meat and let it rest for 10 minutes.
Step 2/4
Toast the sandwich bread in plenty of butter until it is crispy and golden. Remove it and spread with dijonnaise.
Step 3/4
Then cut the meat into thin slices – it should be pink. Place the slices back on the griddle in four portions, lay emmentaler on top and cover with a lid for a moment until the cheese is completely melted over the meat.
Step 4/4
Optional, flambéing: carefully pour hazelnut liqueur over the meat and set it alight. Let the flames die out on their own.
Serving
Step 1/1
Transfer the melted meat portions onto the toasted bread, top with a generous spoonful of wild chimichurri and serve with chips on the side.
Gordon P. Henriksen
Outdoor enthusiast and author
Gordon P. Henriksen is a passionate angler, hunter, outdoor enthusiast and amateur chef who makes a living by sharing his knowledge and inspiring others to get out into the great outdoors. He has written two books, both of which focus on sourcing and preparing one’s own food – preferably in good company.
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