A fusion of cuisines combined with a medley of spices turn these grilled venison backstrap tacos into a mouthwatering addiction.
Fusion cuisine or fusion food is a generalized term of dishes usually based on foods from one culture and prepared using different ingredients and flavors from another culture. In this recipe, I’m using what some refer to as the filet mignon or the backstrap, along with a medley of seasonings common in Mexican dishes and an uncooked sauce that sources say originated in Central and South America known as ‘chimichurri’.
Chimichurri uses several raw ingredients in no particular order that can be used either as a marinade or more popular as a condiment for grilled meats. The more commonly known chimichurri is made with chopped parsley, minced garlic, olive oil, oregano, red pepper flakes and vinegar, but like most recipes, there are always slight tweaks or variations.
Since we’re making tacos, I like to replace the parsley with cilantro making the herb the dominant flavor along with a squeeze of lime giving the sauce a subtle tartness. I also like to use a food processor or blender to make the sauce slightly thick and smooth so it doesn’t drip out of the tacos when eaten.
The fusion of the grilled venison meat seasoned with a blend of aromatic spices, combined with colorful raw garnishments and topped with a slightly earthy but floral twang from the cilantro chimichurri delivers a mouthwatering flavor combination any carnivore would devour.
Cilantro Chimichurri Sauce