[CP: Originally meant to go on steak, this goes on everything. Mom did quail in it and it was really nice.]

Ingredients

• 1/2 cup red wine vinegar
• 1 teaspoon kosher salt plus more
• 3–4 garlic cloves, thinly sliced or minced
• 1 shallot, finely chopped
• 1 Fresno chile or red jalapeño, finely chopped
• 2 cups minced fresh cilantro
• 1 cup minced fresh flat-leaf parsley
• 1/3 cup finely chopped fresh oregano
• 3/4 cup extra-virgin olive oil

Preparation

Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight. Cook meat, serve with sauce.

Matt Lee and Ted Lee, Epicurious

Ingredients

• 1/3 cup red wine
• ¼ cup olive oil
• 1 tsp sugar
• pinch of allspice
• 2 cloves garlic, minced
• ½ small onion, chopped
• 1 tbsp Worcestershire sauce
• 1 tbsp Soy Sauce
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp Dijon mustard
• 4 venison steaks

Preparation

Marinate for at least 6 hours. Place on very hot grill, cook each side 2-3 minutes, placing careful attention not to overcook.

Arkansas Outdoors Online