Sous Vide Venison Tenderloin With Chimichurri Recipe

Sous Vide Venison Tenderloin With Chimichurri Recipe

This Venison Tenderloin With Chimichurri Recipe is made using the sous-vide method, has minimal hands on time and maximum flavor. (Emilie Bailey photo)

Bright, garlicky chimichurri pairs perfectly with cooked and seared venison tenderloin. This sous vide recipe couldn't be easier and results in an impressive dish with an explosion of flavors in every bite!

If you haven’t tried sous vide cooking before, don’t be intimidated. This venison recipe is simple to make and the results are insanely good! The gentle cooking that happens when you sous vide is perfect for lean venison. You can say goodbye to over cooked, dry meat and prepare yourself for a venison experience on a whole new level. These tenderloins are quickly seared off after cooking and served with a fresh, flavor-packed chimichurri… dinner has never been easier or more delish! This recipe is perfect for spring and summertime entertaining!

Serves: 4
Prep time: 10 minutes
Cook time: 1.5 hours (inactive) and 5 minutes (active)

Ingredients:

  • ⅓ cup fresh Italian flat leaf parsley, washed
  • ¼ teaspoon dried oregano
  • 3 large cloves garlic
  • 2 ½ tablespoons red wine vinegar
  • ⅓ cup olive oil
  • ½ teaspoon red chili flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 venison tenderloins, trimmed
  • 2 tablespoons butter
  • Salt
  • Pepper
  • Garlic Powder
  • Paprika

Directions:


  1. In a food processor, combine the fresh parsley, oregano, garlic, vinegar, oil, pepper, flakes, salt and pepper pulse until a smooth. You don’t want any large chucks of garlic. Pour chimichurri into a glass jar or container and set aside for at least 30 minutes.
  2. sous-vide-venison-green-chimichurri
    So tasty and easy to make, chimichurri features fresh parsley, garlic complimented with a vinegary bite and a little hint of heat from the red pepper. (Emilie Bailey photo)

  3. Set your sous vide cooker to 135 degrees F and preheat the water.
  4. Season each venison tenderloin liberally with salt, pepper, granulated garlic and paprika. Place the tenderloins in either a vacuum seal bag and seal using the manufacturer’s instructions or seal in a large zip-top bag, removing as much of the air from the bag as you can.
  5. Once preheated, place the venison in the sous vide bath and cook for 1 hour and 30 minutes.
  6. Remove the tenderloins from the bath and let rest in the bag for 5 minutes. Remove venison from the bag and pat dry.
  7. Finish cooking venison tenderloins on stovetop or grill.

    To finish on the stovetop: Preheat a skillet over medium-high heat. Add the butter and as soon as the butter is melted, place the tenderloins in the pan to sear. Cook 1-2 minutes per side or until browned and crusted. Remove from pan and let rest for 5 minutes.

    To finish on the grill: Preheat grill to 450-500 degrees. Grill the tenderloins for 1-2 minutes per side. Remove from the grill and let rest for 5 minutes.
  8. Slice venison tenderloins on the bias and serve topped with the chimichurri sauce.
sous-vide-venison-green-chimichurri
The sous vide method allows you to cook to the perfect temperature every time, resulting in an amazingly flavorful and juicy venison! (Emilie Bailey photo)

Recommended for You

Smaller and lighter, sub-gauge shotguns are making a resurgence in the turkey woods. Guns

Sub-Gauge Shotguns for Turkey Hunting

Larry Case

Smaller and lighter, sub-gauge shotguns are making a resurgence in the turkey woods.

Our picks for stuffable protection against any weather. Clothing

Field Tested: Lightweight Raingear

David Draper - May 30, 2019

Our picks for stuffable protection against any weather.

The most modern ammo and gear increase the odds of bagging a tricky tom this spring. Other Game

Today's Updated Turkey Hunting Gear

Joe Arterburn

The most modern ammo and gear increase the odds of bagging a tricky tom this spring.

See More Recommendations

Popular Videos

2018 Petersen

2018 Petersen's Hunting Episode 13: Forest Buffalo

Craig Boddington returns to Mozambique's fame Coutada 10 for a shot a forest buffalo that's eluded him for 10 years.

2018 Petersen

2018 Petersen's Hunting Episode 16: Cedar Break Bucks

Kevin Steele treks to the cedar breaks and coulees of north-central Nebraska for a shot at a big prairie whitetail.

2018 Petersen

2018 Petersen's Hunting Episode 12: High Plains Elk

David Draper teams up with Fred Eichler to hunt elk on the high plains of southern Colorado.

See more Popular Videos

Trending Stories

From trajectory to penetration to recoil, we evaluate this cartridge for the big-game use case. Ammo

Is the .308 the Perfect North American Big Game Cartridge?

Richard Mann

From trajectory to penetration to recoil, we evaluate this cartridge for the big-game use...

Dream of a job in the hunting industry? Here's the inside scoop on some of the most coveted positions in the outdoors. Stories

17 Dream Jobs in the Outdoor Industry

Kali Parmley

Dream of a job in the hunting industry? Here's the inside scoop on some of the most coveted...

I have never felt that camping trailers at least the Hunting

The Ultimate Hunting Trailers

WA Staff

I have never felt that camping trailers at least the "house on wheels" variety that most...

See More Stories

More Recipes

From a classic Christmas goose recipe to some non-traditional, yet festive options, such as a German rabbit stew, we've got your holiday menu covered! Recipes

Petersen's Hunting Holiday Recipe Guide

Petersen's Hunting Online Staff

From a classic Christmas goose recipe to some non-traditional, yet festive options, such as a...

This recipe uses a French cooking process to turn tough meat into a tender dish. Recipes

Squirrel Confit with Duck Fat Gnocchi Recipe

Michael Pendley

This recipe uses a French cooking process to turn tough meat into a tender dish.

Flavorful felines make great fare - if you prepare them correctly. Recipes

How to Cook Bobcat & Cougar Meat

Michael Pendley

Flavorful felines make great fare - if you prepare them correctly.

See More Recipes

GET THE MAGAZINE Subscribe & Save.

Temporary Price Reduction.

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

×