Restaurants›The Cork Tucson›Wild Game Trio Recipe

Wild Game Trio Recipe

Inspired by The Cork Tucson
Time1h
Serves2

Bison with salsa butter, Kangaroo with chimichurri, Venison with housemade prickly pear BBQ

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Ingredients

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Bison with Salsa Butter

Kangaroo with Chimichurri

Venison with Housemade Prickly Pear BBQ

Method

Bison with Salsa Butter

1

Prepare the Salsa Butter

In a bowl, combine softened unsalted butter with fresh salsa, salt, and black pepper. Mix until well combined and set aside.

2

Cook the Bison Steaks

Preheat a grill or skillet over medium-high heat. Season bison steaks with salt and pepper. Cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from heat and top with salsa butter before serving.

Kangaroo with Chimichurri

3

Make the Chimichurri Sauce

In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Pulse until finely chopped but still slightly chunky. Set aside.

4

Cook the Kangaroo Steaks

Season kangaroo steaks with salt and grill or pan-sear over medium-high heat for about 3-4 minutes per side for medium-rare. Serve topped with chimichurri sauce.

Venison with Housemade Prickly Pear BBQ

5

Prepare the Prickly Pear BBQ Sauce

In a saucepan, combine prickly pear puree, ketchup, brown sugar, Worcestershire sauce, smoked paprika, and salt. Bring to a simmer over medium heat and cook for 10-15 minutes until slightly thickened.

6

Cook the Venison Steaks

Season venison steaks with salt. Grill or pan-sear over medium-high heat for about 5-6 minutes per side for medium-rare. Brush with prickly pear BBQ sauce during the last few minutes of cooking. Serve with extra BBQ sauce on the side.