Updated: Apr 20
This recipe was created out of two frustrations. One, being that I planted way too much Thai basil in my garden and I needed to find another way of utilizing it. Two; in the back of my mind I've always thought that traditional chimichurri is best suited for fattier cuts of beef and lamb. The floral and anise flavors of Thai basil make it a great herb to incorporate into venison dishes. The addition of toasted pumpkin seed oil and fish sauce really round this sauce out and makes it a great accompaniment to just about any preparation of venison.
1/2 cup water
1 tablespoon kosher salt
6 garlic cloves, minced
1 cup packed Thai basil
1 tablespoon fresh oregano
1 teaspoon crushed red pepper flakes
1 tablespoon red wine vinegar
1 tablspoon rice wine vinegar
1/2 teaspoon good quality fish sauce
2 teaspoons toasted pumpkin seed oil
1/4 cup olive oil
pinch of black pepper
In a microwavable safe dish, heat the 1/2 cup water and 1 tablespoon kosher salt for 1 minutes. Stir to dissolve the salt, set aside to let cool while you continue the recipe.
Mince the garlic, basil and oregano very finely and add to a non-reactive bowl. Add the red pepper flakes.
Whisk in the olive oil, toasted pumpkin seed oil and vinegar.
Whisk in the water and salt mixture.
Cover and refrigerate for at least an hour before serving to help the flavors meld together. The chimichurri can be kept in the refrigerator covered tightly for about 3 weeks.
Cooks Notes: Serve this with smoked venison, venison steaks, venison roasts or venison sausage.