Cooking outdoors is the best when the weather is just about perfect. I put together this quick tarragon chimichurri sauce for an elk roast that I had defrosted in the refrigerator. Simply cut a 2 pound roast into 1 inch chunks and marinate with the sauce for an hour or overnight if needed. Slide meat onto a few skewers and cook over a charcoal or gas grill.
Substitute: Venison or Antelope meat
- 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)
Add the parsley, tarragon, garlic and vinegar into a blender or food processor. Slowly pour olive oil into blender while pulsating the ingredients together. Season with kosher salt and set aside. Cut elk roast into chunks and put in a glass or ceramic dish. Pour 3/4 of the chimichurri sauce over the elk being sure to coat on all sides. Cover and let marinate for 1 hour or overnight.
Slide meat onto wood or metal skewers and cook over hot grill. Add additional sauce to meat and vegetables during cooking and remove when done.