Substitute: Venison or Antelope meat
Ingredients
- 2 pounds elk roast, cut into 1 inch chunks
- 1 cup flat leaf parsley
- 1/4 cup fresh tarragon
- 2 cloves garlic, finely chopped
- 1/4 cup apple cider vinegar
- 3/4 cup olive oil
- salt, to taste
- vegetables for grilling (mushrooms, onions, zucchini, bell pepper…etc)
Directions
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Add the parsley, tarragon, garlic and vinegar into a blender or food processor.
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Slowly pour olive oil into blender while pulsating the ingredients together.
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Season with kosher salt and set aside.
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Cut elk roast into chunks and put in a glass or ceramic dish.
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Pour 3/4 of the chimichurri sauce over the elk being sure to coat on all sides.
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Cover and let marinate for 1 hour or overnight.
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Slide meat onto wood or metal skewers and cook over hot grill.
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Add additional sauce to meat and vegetables during cooking and
remove when done.
This Recipe Is Published Here
bon appetit
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