Venison Milanesa with Chimichurri Sauce and Mexican Skillet Corn - Deer Hunting Forums
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post #1 of 6 (permalink) Old 04-22-2014, 10:42 AM Thread Starter
Scrub Buck
 
Join Date: Apr 2014
Location: Texas
Posts: 12
Venison Milanesa with Chimichurri Sauce and Mexican Skillet Corn

Two great dishes ~ Be sure to watch the spiciness of your garlic, though. It can literally burn your tongue if you're not careful.

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Venison Milanesa ~ Venison Milanesa with Chimichurri Sauce | My Wild Kitchen - Your destination for wild recipes

Mexican Skillet Co
rn ~ Mexican Skillet Corn | My Wild Kitchen - Your destination for wild recipes

Venison Milanesa with Chimichurri Sauce
Ingredients:
Chimichurri Sauce:
1 bunch cilantro (about 2 c.), chopped
1 – 2 tsp minced garlic
2 Tbsp chopped onion
½ c olive oil
2 Tbsp red wine vinegar
Lime juice from ½ lime
Salt to taste
Red Pepper flakes to taste

Milanesa:
1 – 2 pounds venison steaks, tenderized
1 c plain bread crumbs
2 tsp oregano
¼ c flour
2 eggs, lightly beaten
Salt and Pepper to taste
Olive oil


Directions:
Chimichurri Sauce
***If using fresh garlic, be sure it is not too strong, or sauté it prior to use.***

Coarsely chop cilantro, garlic (if using fresh), and onion.

Place onion and garlic in a food processor and pulse until finely chopped or minced. Add cilantro and pulse until finely chopped.

Transfer cilantro, garlic, and onion to a small/medium bowl. Add olive oil, lime juice, vinegar, salt, and red pepper, and stir. Cover and refrigerate for up to a week.

Milanesa:
Tenderize the steaks. Sprinkle with salt and pepper.

Place flour on a plate, beat two eggs in a shallow dish, and mix bread crumbs and oregano in a separate shallow dish.

Heat ¼ inch olive oil in a heavy skillet.

Dredge the steaks in the flour. Dip steaks in egg. Coat steaks in the bread crumbs.

Place steaks in the oil and fry for 4 – 5 minutes per side until juices run clear and there is no more blood pooling on top of the steaks.

Top Milanesa Steaks with Chimichurri Sauce and serve.


Mexican Skillet Corn
Ingredients:
1 16 oz can corn, drained
1 16 oz can black beans, rinsed and drained
1 Tbsp butter
2 – 3 Tbsp cilantro, chopped
½ onion, diced
1 tomato, diced
Salt and Pepper to taste

Directions:
Drain corn. Drain and rinse black beans. Set aside.

Chop and dice onion, tomato, and cilantro.

In a medium skillet, melt butter. Sauté onion until tender and lightly browned. Stir in beans and corn and sauté for a few minutes. Add salt and pepper.

Stir in tomato and cilantro and heat through.

Use leftovers with Monterrey Jack cheese for veggie quesadillas.
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post #2 of 6 (permalink) Old 04-22-2014, 04:24 PM
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Join Date: Nov 2007
Location: Oregon, Ohio
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Doing 12 deer roasts for a company lunch tomorrow. I save prior broth frozen to use later for a starter. I have the meat in a marinate for overnight. I use my pressure cooker and the meat is fork tender. Funny thing is the office girls are more into the lunch than the guys.
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post #3 of 6 (permalink) Old 04-26-2014, 08:48 PM Thread Starter
Scrub Buck
 
Join Date: Apr 2014
Location: Texas
Posts: 12
That is a LOT of roast! Hope you had fun with that! I've never used a pressure cooker. My mom used one for canning when I was a kid. I may need to do some research on that. I always love trying new things. When it comes to food, at least. :)
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post #4 of 6 (permalink) Old 04-26-2014, 11:00 PM
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I'm not good at the prep/cooking thing...but I sure am good at eating it all lol. You both are making me hungry now.
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post #5 of 6 (permalink) Old 04-28-2014, 10:15 AM Thread Starter
Scrub Buck
 
Join Date: Apr 2014
Location: Texas
Posts: 12
Quote:
Originally Posted by timberghost View Post
I'm not good at the prep/cooking thing...but I sure am good at eating it all lol. You both are making me hungry now.
That's the point. ;) Get cookin'!
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post #6 of 6 (permalink) Old 12-16-2015, 02:19 AM
Scrub Buck
 
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In a medium skillet, melt butter. Sauté onion until tender and lightly browned. Stir in beans and corn and sauté for a few minutes. Add salt and pepper
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