Western Living Magazine
6 Staircase Landings That Have Been Transformed into Cute and Cozy Nooks
Bathroom Tip #5: Make the mirror the star
You’re Invited: WL Design Talk with Ben Leavitt of Plaidfox
6 Ways to Treat Your Sweetheart (and Sweet Tooth!) This Valentine’s Day
Ask a Chef: Get Expert Answers to Your Top Kitchen Questions
Chef’s Tips: Shred, Grate and Grind Like a Pro
My Mexico City: Designer Ben Leavitt Shares His Mexico Itinerary
My Camogli: The Founders of Falken Reynolds Share Their Favourite Spots in Camogli, Italy
Staycation on the Sunshine Coast
Trending for 2024: Top 10 Stylish Furniture and Home Design Picks to Revitalize Your Space
How to achieve kitchen perfection: luxury appliance brand Fisher & Paykel shares all
Editors’ Picks: The Best Books We Read in 2023
Introducing the Winners of Our First Annual WL Design 25 Awards
WL Design 25 Winners 2024: White Out
WL Design 25 Winners 2024: Full Tilt
Chef Dan Hayes of shares a recipe from the sixth season of Moosemeat and Marmalade.
Here’s a dish to really impress your dinner guests. And while you’re at it, you can rock their socks off with some recipe-related trivia: for example, this one comes from the sixth season of the British Columbian docuseries Moosemeat & Marmalade, starring Indigenous bush cook Art Napoleon and classically trained chef Dan Hayes. You can brag about knowing that the entire sixth season was filmed in B.C. You can also tell them that the series has already been greenlit for the next season, which will have only Indigenous woman directors. Heck yeah.
Don’t say all that with your mouth full, though. Here’s the recipe for pan-seared venison and salsa chimichurri from chef Dan Hayes.
1. To make the chimichurri, place all of your cilantro leaves and parsley leaves in the mixing container of a hand blender. You will want to be using something about the size of a 1L yogurt container.
2. Add peeled garlic, about white onion, red wine vinegar, sugar, cumin and chili into the blender. Pour in approx. 1/3 cup canola oil and a splash of water and blend until smooth.
3. For the venison, trim the sinew or silver skin from a tenderloin, cut of back strap or leg steak. Slice into thin 1/2 inch strips and lightly flatten and spread with fist, heavy knife or bottom of pan.
4. Heat a non-stick pan up till very hot – this will take a few minutes.
5. Meanwhile, rub the meat with canola oil on both sides then season with salt.
6. Lay the meat into the hot pan and sear until lightly brown. Turn over and turn off the pan. Do not move venison until sizzling has stopped. Then, put meat on a plate. Pour over any juice and serve with chimichurri.
Are you over 18 years of age?