Jun 09 2026
Restaurants›Uchiko Houston›Venison Recipe

Venison Recipe

Inspired by Uchiko Houston
Time2h
Serves2

Smoked cauliflower, fresno, cashew chimichurri

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Ingredients

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Cauliflower

Chimichurri

Venison

Method

Prepare the Cauliflower

  1. 1

    Smoke the Cauliflower

    Preheat the smoker to 225°F (107°C). Cut the cauliflower into florets and toss with olive oil, salt, and smoked paprika. Place in the smoker and smoke for about 1 hour or until tender.

Make the Chimichurri

  1. 2

    Prepare the Chimichurri Sauce

    In a food processor, combine Fresno chili peppers, parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and black pepper. Blend until smooth. Stir in the toasted cashews for added texture.

Cook the Venison

  1. 3

    Grill the Venison

    Season the venison steaks with salt and black pepper. Heat olive oil in a grill pan over medium-high heat. Grill the steaks for 4-5 minutes per side for medium-rare, or until desired doneness.

Serve

  1. 4

    Plate the Dish

    Serve the grilled venison steaks topped with the smoked cauliflower and drizzle with cashew chimichurri.

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