Wild Garlic Chimichurri with Venison Steaks

Wild garlic is the true taste of spring and a sure sign that winter is over. This seasonal British recipe pairs tender venison steaks with a vibrant wild garlic chimichurri, making the most of fresh, local ingredients. It’s a simple yet impressive dish, perfect for showcasing the flavour of venison alongside classic spring vegetables.

Ingredients

• 1 bunch x wild garlic - stems removed
• 1 large handful x coriander
• 2 tbsp x red wine vinegar
• 2 tbsp x olive oil
• 1 tbsp x chilli flakes
• 1 x squeeze of lemon
• 2 x Lean and Wild steaks
• 6 x new potatoes
• 1 x bunch asparagus

Method

 

Take the venison steaks out of the fridge and allow them to come to room temperature before cooking.

Cook the new potatoes in salted boiling water until tender, and roast the asparagus until lightly charred.

 

To make the wild garlic chimichurri, blitz together the wild garlic, coriander, chilli flakes, olive oil, and red wine vinegar in a food processor. Blend to your preferred texture – keep it slightly coarse for a more traditional chimichurri.

 

Heat a pan or skillet until very hot. Season the venison steaks well, then cook for 1 minute 30 seconds on each side for rare, or around 2 minutes for medium, depending on thickness. Venison cooks similarly to beef but benefits from being served slightly pink.

 

Remove from the pan and allow the steaks to rest for at least 4 minutes.

 

Serve the venison steaks with the wild garlic chimichurri spooned generously over the top, alongside buttery new potatoes and roasted asparagus. Finish with a squeeze of fresh lemon juice before serving.