Venison Backstrap Medallions with Poblano Chimichurri

 

Backstrap Venison Medallions with Poblano Chimichurri

Backstrap Venison:

We were gifted this venison and the backstrap was packaged as these medallions. I decided to marinate them.
1/2 cup olive oil
1/4 cup balsamic vinegar
3 garlic cloves micro-minced
1/2 teaspoon of freshly grated black pepper
dash of soy sauce

Place medallions in a sealable baggie, add whisked marinade and squish around and refrigerate overnight. Drain medallions the next day about an hour before you cook them. Prepare your rice, pasta, or potatoes ahead of time. Next sear your venison medallions for 5 minutes on each side in high heat oil such as grapeseed oil. Serve immediately over the rice and drizzle with the poblano chimichurri sauce.

Poblano Chimichurri:

3 poblano peppers, blistered, skinned, seeded & chopped
2 cups flat leaf parsley, chopped
5 cloves garlic, micro-minced
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons orange juice or orange syrup
1/2 teaspoon kosher salt
1/4 teaspoon smoked paprika

The poblanos and parsley are from our garden. The poblano chimichurri is wonderful; I'll make it again for other dishes.  Loving it.