Chef Sam Carroll of Sac-a-lait joined Kit Wohl in the WWL-TV kitchen to demonstrate a venison dish: cast Iron seared backstrap with garden chimichurri. Carroll and her husband Cody own and operate Sac-a-Lait, 1051 Annunciation Street, New Orleans. Open for dinner Tuesday-Saturday 5:30-10pm. Kit Wohl's cookbooks are available from Pelican Publishing.

Cast Iron Seared Backstrap with a Garden Chimichurri

Serves 6

1 venison tenderloin cut into 6 oz. portions
2 Tbsp clarified butter

2 Tbsp onion powder
2 Tbsp garlic powder
2 Tbsp salt
1 Tbsp black pepper
1 Tbsp cayenne pepper
1 Tbsp turmeric

Garden Chimichurri:
½ cup cane vinegar
1 tsp kosher salt
3-4 garlic cloves, minced
1 shallot, minced
1 jalapeno pepper, finely chopped
½ cup minced fresh blue basil
¼ cup minced fresh parsley
2 Tbsp finely chopped oregano
¾ cup extra-virgin olive oil

Place all ingredients into a food processor or blender. Blend until liquefied.

Horseradish Crema:
1 cup heavy cream
2 Tbsp horseradish

Whip heavy cream and horseradish in a stand mixer with the whisk attachment until it forms stiff peaks.

Confit Baby Potatoes:
1 lb of baby potatoes
2 Tbsp chopped garlic
½ cup of butter (or duck fat if you have it)

Mix all items in a bowl and divide into pouches for sous vide cooking. Sous vide baby potatoes at 190 degrees for one hour.


Season the venison tenderloin liberally with the mixed seasoning. Heat a cast iron pan until smoking. Add the clarified butter and then place the tenderloins in the hot skillet to cook. Sear the tenderloin for 30 seconds on each side then remove from the pan to rest. To assemble, slice the venison, and lay next to potatoes. Ladle garden chimichurri over venison and pipe 3-4 dollops of horseradish crema around the meat.