Venison Milanesa with Chimichurri Sauce and Mexican Skillet Corn
04-22-2014, 03:39 AM
#1
Spike
Thread Starter
Join Date: Apr 2014
Location: Texas
Posts: 15
Venison Milanesa with Chimichurri Sauce and Mexican Skillet Corn
Two great dishes ~ Be sure to watch the spiciness of your garlic, though. It can literally burn your tongue if you're not careful.
If you want to print a recipe card or see step by step pictures you can do that here:
Ingredients:
Chimichurri Sauce:
1 bunch cilantro (about 2 c.), chopped
1 – 2 tsp minced garlic
2 Tbsp chopped onion
½ c olive oil
2 Tbsp red wine vinegar
Lime juice from ½ lime
Salt to taste
Red Pepper flakes to taste
Milanesa:
1 – 2 pounds venison steaks, tenderized
1 c plain bread crumbs
2 tsp oregano
¼ c flour
2 eggs, lightly beaten
Salt and Pepper to taste
Olive oil
Directions:
Chimichurri Sauce
***If using fresh garlic, be sure it is not too strong, or sauté it prior to use.***
Coarsely chop cilantro, garlic (if using fresh), and onion.
Place onion and garlic in a food processor and pulse until finely chopped or minced. Add cilantro and pulse until finely chopped.
Transfer cilantro, garlic, and onion to a small/medium bowl. Add olive oil, lime juice, vinegar, salt, and red pepper, and stir. Cover and refrigerate for up to a week.
Milanesa:
Tenderize the steaks. Sprinkle with salt and pepper.
Place flour on a plate, beat two eggs in a shallow dish, and mix bread crumbs and oregano in a separate shallow dish.
Heat ¼ inch olive oil in a heavy skillet.
Dredge the steaks in the flour. Dip steaks in egg. Coat steaks in the bread crumbs.
Place steaks in the oil and fry for 4 – 5 minutes per side until juices run clear and there is no more blood pooling on top of the steaks.
Top Milanesa Steaks with Chimichurri Sauce and serve.
Mexican Skillet Corn
Ingredients:
1 16 oz can corn, drained
1 16 oz can black beans, rinsed and drained
1 Tbsp butter
2 – 3 Tbsp cilantro, chopped
½ onion, diced
1 tomato, diced
Salt and Pepper to taste
Directions:
Drain corn. Drain and rinse black beans. Set aside.
Chop and dice onion, tomato, and cilantro.
In a medium skillet, melt butter. Sauté onion until tender and lightly browned. Stir in beans and corn and sauté for a few minutes. Add salt and pepper.
Stir in tomato and cilantro and heat through.
Use leftovers with Monterrey Jack cheese for veggie quesadillas.
If you want to print a recipe card or see step by step pictures you can do that here:
Venison Milanesa ~ http://www.mywildkitchen.com/venison...ichurri-sauce/
Mexican Skillet Corn ~ http://www.mywildkitchen.com/mexican-skillet-corn/
Venison Milanesa with Chimichurri SauceMexican Skillet Corn ~ http://www.mywildkitchen.com/mexican-skillet-corn/
Ingredients:
Chimichurri Sauce:
1 bunch cilantro (about 2 c.), chopped
1 – 2 tsp minced garlic
2 Tbsp chopped onion
½ c olive oil
2 Tbsp red wine vinegar
Lime juice from ½ lime
Salt to taste
Red Pepper flakes to taste
Milanesa:
1 – 2 pounds venison steaks, tenderized
1 c plain bread crumbs
2 tsp oregano
¼ c flour
2 eggs, lightly beaten
Salt and Pepper to taste
Olive oil
Directions:
Chimichurri Sauce
***If using fresh garlic, be sure it is not too strong, or sauté it prior to use.***
Coarsely chop cilantro, garlic (if using fresh), and onion.
Place onion and garlic in a food processor and pulse until finely chopped or minced. Add cilantro and pulse until finely chopped.
Transfer cilantro, garlic, and onion to a small/medium bowl. Add olive oil, lime juice, vinegar, salt, and red pepper, and stir. Cover and refrigerate for up to a week.
Milanesa:
Tenderize the steaks. Sprinkle with salt and pepper.
Place flour on a plate, beat two eggs in a shallow dish, and mix bread crumbs and oregano in a separate shallow dish.
Heat ¼ inch olive oil in a heavy skillet.
Dredge the steaks in the flour. Dip steaks in egg. Coat steaks in the bread crumbs.
Place steaks in the oil and fry for 4 – 5 minutes per side until juices run clear and there is no more blood pooling on top of the steaks.
Top Milanesa Steaks with Chimichurri Sauce and serve.
Mexican Skillet Corn
Ingredients:
1 16 oz can corn, drained
1 16 oz can black beans, rinsed and drained
1 Tbsp butter
2 – 3 Tbsp cilantro, chopped
½ onion, diced
1 tomato, diced
Salt and Pepper to taste
Directions:
Drain corn. Drain and rinse black beans. Set aside.
Chop and dice onion, tomato, and cilantro.
In a medium skillet, melt butter. Sauté onion until tender and lightly browned. Stir in beans and corn and sauté for a few minutes. Add salt and pepper.
Stir in tomato and cilantro and heat through.
Use leftovers with Monterrey Jack cheese for veggie quesadillas.
