Balsamic-Caper Chimichurri – Steak Sauce
By Leann Albrecht
Our friend, Phil, gave us some venison recently. I was so excited for the welcome challenge to prepare fresh game.
Through the years, I’ve never developed an appreciation for balsamic vinegar, however, I created this sauce which beautifully enhanced the flavor of these deer chops. It turned out surprisingly well. The flavors will pair nicely with other robust meats like beef and pork.
In small sauce pan, over medium heat add:
1/2 cup balsamic vinegar
Cook until reduced to 1/4 cup – about 6 minutes
1/4 cup olive oil
1/2 cup finely chopped red onion
1/4 TSP crushed red pepper
Simmer for another 2-3 minutes – or until onions are tender
Remove from heat and add:
1/4 cup dried Italian parsley
2 TBLSP drained capers
1 TSP dried thyme
2 TSP garlic powder
4 TSP smoked paprika
1 TSP sea salt
Whisk together until well blended. Heat again then ladle on top of prepared meat ( beef, pork or venison) and serve.
Makes enough sauce for 4 steaks.