Elk Skewers with Tarragon Chimichurri

Elk Skewers with Tarragon Chimichurri
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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

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

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.

Elk Skewers with Tarragon Chimichurri

Pour 3/4 of the chimichurri sauce over the elk being sure to coat on all sides. Cover and let marinate for 1-2 hours or overnight.

Elk Skewers with Tarragon Chimichurri

Getting the charcoals ready to grill on our new Watchman Stove.

Elk Skewers with Tarragon Chimichurri

No dogs were harmed during this photo! 8)

Elk Skewers with Tarragon Chimichurri

Grilling the Elk Skewers with Tarragon Chimichurri. We grilled some Crimini mushrooms and onions to go along with the meat.

Elk Skewers with Tarragon Chimichurri

Spoon the remaining chimichurri sauce over the meat and vegetables while cooking.

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