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15 responses to “Venison with Chimichurri”

  1. Deirdra Strangio

    Thanks! I always wondered about wild mints and Pennyroyal.
    I love all the information you put into these posts about the edible wild plants around us. When I was a kid in school, we would run around with this lady named Elizabeth Terwilliger who showed us about the natural flora and fauna of the Marin headlands. I always loved it when she would point out something we could eat 🙂

  2. Nathan

    Very Cool! I was just introduced to chimichurri a few weeks ago and I’ve been planning on trying it with venison. I’ve also been working up in the high country and wondering if this mint had culinary uses. Wierd how they came together in one post. Thanks!

  3. deana@lostpastremembered

    Knock me over with a feather, I never knew there was a wild pennyroyal. How very odd that it is not related in any way to true pennyroyal which is a great favorite of mine (a very sweet mint). The flowers do have a monarda look to them. I can’t wait to try it. I can imagine as you describe it, it would make a perfect chimichurri for that divine venison you made.

  4. Javahead

    How do you think this would work with Coyote Mint, the Monarda species that’s easier to find in the coastal foothills?

  5. Kevin

    I’ve got some chest high mountain mint (Pycnanthemum albescens) that might go well in this recipe since it has a nice spicy note.
    Who in the wide world of sports has a venison backstrap in their possession this time of year?!!!? Guess I need to get closer to the bag limit (8) from now on.

  6. Catherine

    Thanks for all the well-reading detail in this post, as always. I’ll have to check out mountain pennyroyal, since I seek out mints too. Cheers!

  7. Kyle

    In all my years kicking around the Sierra I’ve only ever used this little delight for a basic tea when I’m resting. A chimichurri, now this I’ll have to try.

    I’ve never found coyote mint in the Parkway, but I gather spearmint occasionally on the section of the river by Rodeo Park in Folsom. Some seeps and drains that seem heaven sent for Miner’s Lettuce, Watercress, Mugwort and Mint.

  8. Venison with Chimichurri | Marvelous Girl

    […] but having no idea how to cook it, I did a little research and found this wonderful recipe for Mountain Pennyroyal Chimichurri with Venison from  If you’re learning to cook wild game, this is a very informative […]

  9. erica

    Yum! And a good read. Not surprised. Thanks, Hank

  10. Chad

    I made this topping and put it on moose steaks cooked rare/medium rare and it turned out GREAT! Side dish of roasted red potatoes with parmesan cheese. Nice red wine. Enjoy!

  11. Angelique

    That looks delicious. How would you use dried coyote mint in cooking? I harvested some at Lindsey Lake (near where HWY 80 and 20 meet) this past weekend as part of a plant ID class. The flowers tops were nearly dried, but the plants were alive and well and very much in abundance. I wonder what conditions the plants would be in Sacto. right now?

  12. ben

    This is an awesome recipe! I never would have thought Pesto and Venison, but man does it work! I actually did not have fresh mint on hand; but instead used fresh basil and lamb’s quarters from my garden! I have a new recipe that i will use for years! thanks!

  13. Reid A.

    This is a new favorite of mine! Turned out great using wt venison backstrap. Only sub was the marisol chili, which I couldn’t find. Instead used a single dried arbol. Came out plenty balanced. Unfortunately, I didn’t have enough time to steep it, but it still came out better than any chimichurri I’ve had eating out.

    I think in the future, I am going to try the venison part as a sousvide, as the taper of the cut made some of this a bit more done than I wanted. Still plan to sear on the cast iron skillet.

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