Land · Venison
Beer Braised Venison Backstrap with Cheesy Chimichurri Polenta
Backstrap bagged with an IPA and cooked sous vide, seared over fire with chimichurri, and served on polenta made from the braising liquid with cheddar and more chimichurri folded in.
Serves4
Cook3 hr
Method
Coat the backstrap in oil, salt and pepper, and bag it with the beer.
Cook sous vide at 120°F for 3 hours.
Blend the cilantro, parsley, garlic, chili, salt, pepper and oil into a chimichurri.
Strain the braising liquid and top it up to 4 cups with water. Bring to a simmer, whisk in the cornmeal and cook 10 minutes. Stir in the cheddar and half the chimichurri.
Sear the backstrap over a pellet grill or charcoal. Pour chimichurri over it, flip and repeat, until it reaches 130°F inside.
Rest 10 minutes, slice, and serve over the polenta with raw shallots.
Notes
- No sous vide? Braise it in the oven at 200°F instead.
- Cooking the polenta in the braising liquid is the move. Nothing from the bag goes to waste.
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