This Bighorn Sheep Steak Recipe with a colorful and flavorful Chimichurri Sauce is a match made in heaven and easily answers the question, "Can you eat Bighorn Sheep?"
Why You'll Love This Bighorn Sheep Recipe
Bighorn sheep hunting is a dream for many outdoor enthusiasts. If you're lucky enough to bring home some backstrap, you may wonder, "What does bighorn sheep taste like?" The answer: done right, it’s delicious. This steak recipe with Chimichurri Sauce combines bold flavors with simple techniques to make the meat tender and flavorful. Even skeptics who think Bighorn Sheep tastes "off" will reach for seconds.
What Does Bighorn Sheep Taste Like?
Bighorn sheep meat has a strong, rich, earthy flavor. It’s leaner than beef but more robust in taste, similar to lamb. First of all, proper field care and getting the meat cooled down right away is extremely important. After that, the steps you take back in the home kitchen is key to ensuring tenderness and eliminating a strong "gamey" flavor.
Can You Eat Bighorn Sheep?
Yes, you can eat bighorn sheep meat, and if you were blessed enough to get to hunt and harvest one, then you should absolutely eat it! Or at least give the meat away to someone like me who would appreciate it. That being said, it really is a fantastic protein. When cooked properly, the backstrap is incredibly tender and flavorful.
Why Pair Bighorn Sheep with Chimichurri Sauce
Chimichurri sauce is a vibrant topping that balances the rich flavor of a bighorn sheep meat. Its acidity and fresh herbs bring brightness to the dish, making it a perfect pairing for any steaks.
Ingredients You'll Need
For the Steak:
- 2 pounds Bighorn Sheep backstrap, about 2-inches thick
- Kosher salt
- Black pepper
For the Chimichurri Sauce:
- 3 green onions, diced
- ½ cup chopped fresh flat-leaf parsley
- ½ cup chopped fresh cilantro
- 2 Tablespoons minced garlic
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ cup red wine vinegar
- ½ cup olive oil
How To Cook Bighorn Sheep With Chimichurri
1. Prepare the Steak:
Start by placing the steak on a cutting board. Use a Jaccard meat tenderizer to tenderize the meat. Pat the steak dry with paper towels, then season both sides generously with kosher salt and black pepper. Press the seasoning into the meat so it adheres.
2. Cook the Steak:
Pour 1 Tablespoon of canola oil into a skillet and swirl to coat the pan evenly. Using tongs, gently lay the steak in the skillet. Cook over medium-high heat until the underside is browned and forms a crust, about 3 minutes.
Lift the steak occasionally and reposition it over hotter areas of the skillet for even cooking. Flip the steak, reduce the heat to medium, and cook the other side until equally browned. Cook to medium-rare, with an instant-read thermometer registering 130 degrees F in the thickest part.
Transfer the steak to a cutting board and let it rest for 10 minutes. This step ensures the juices redistribute, giving you a juicy and tender steak.
3. Make the Chimichurri Sauce:
While the steak rests, prepare the sauce. In a food processor or blender, combine two green onions, parsley, cilantro, garlic, oregano, red pepper flakes, and salt. Pulse until finely chopped.
Add the red wine vinegar, then run the food processor while slowly pouring in the olive oil. Once combined, transfer half of the chimichurri sauce to a serving bowl. Mix in the remaining diced green onion for added texture and freshness.
Refrigerate the remaining sauce for another use. While it will lose its bright green color, the flavors will deepen over time. The sauce keeps for up to two weeks.
4. Slice and Serve:
Thinly slice the rested steak against the grain using a sharp knife. Arrange the slices on a platter and drizzle generously with the fresh chimichurri sauce. Serve any remaining sauce on the side for dipping.
Tips For A Great Bighorn Sheep Steak
Tenderizing: A Jaccard meat tenderizer helps break down muscle fibers, making wild game more tender. This is my favorite kitchen tool and I use it to tenderize all of my venison steaks.
Temperature: It's extremely important that you cook your Bighorn Sheep steak and any venison steak to medium rare (right around 130 degrees F) so you end up with a juicy steak. To accomplish this, be sure and use an instant-read meat thermometer.
Seasoning: Be generous with salt and pepper to enhance the meat's natural flavor.
Resting Time: Always let the meat rest after cooking. This ensures the juices stay locked in.
Give This Bighorn Recipe A Try
This recipe is definitely one you should try. The bold, fresh chimichurri complements the rich flavor of the Bighorn, creating a dish that’s both impressive and approachable. Even those skeptical about eating Bighorn Sheep just might find themselves converted after one bite.
If you’ve wondered how to cook bighorn sheep or what bighorn sheep tastes like, this recipe tries to answer both questions. And it's easy to prepare!
Give this recipe a try at your next dinner gathering. You’ll love how the bright chimichurri brings the meal together, creating a dish that celebrates the beauty of a bighorn sheep. It will also give you an excuse to tell the incredible story of your Bighorn Sheep hunt.
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DID YOU MAKE THIS RECIPE
If you make this Bighorn Sheep Steak with Chimichurri, tag @wildgameandfish so I can share it on my Instagram stories.
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The Best Bighorn Sheep with Chimichurri Recipe
Ingredients
Bighorn Sheep Steak
- 2 pounds Bighorn Sheep backstrap, about 2-inches thick
- kosher salt
- black pepper
Chimichurri Sauce
- 3 green onions, diced
- ½ cup chopped fresh flat leaf Italian parsley
- ½ cup chopped fresh cilantro
- 2 Tablespoons minced garlic
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ cup red wine vinegar
- ½ cup olive oil
Instructions
- Place the Bighorn Sheep steak on a cutting board and tenderize using a Jaccard meat tenderizer.
- Pat the steak dry with paper towels, season both sides of the steak generously with salt and pepper. Press salt and pepper into meat so it adheres.
- Pour 1 Tablespoon of canola oil into a skillet and swirl to coat. Using tongs, gently lay Bighorn Sheep steak in skillet and cook over medium-high heat until underside is nicely browned, and a crust has formed, about 3 minutes. Once or twice, lift up steak and reposition over hotter areas of the skillet to encourage even cooking.
- Flip the Bighorn Sheep steak over, reduce heat to medium, and cook until reverse side is equally browned and steak is medium-rare (an instant-read thermometer inserted into the thickest part will register 130 degrees F), another 3 or 4 minutes. Transfer steak to a cutting board to rest for 10 minutes while you make the chimichurri sauce.
- In a food processor or blender, combine two of the green onions with the parsley, cilantro, garlic, oregano, red pepper and salt and pulse until it reaches a finely chopped consistency.
- Add the red wine vinegar. With the food processor running, slowly add the olive oil until well combined. Transfer half of the Chimichurri sauce to a serving bowl, and mix in the other chopped green onion. Refrigerate the remaining half of the sauce for another use, up to two weeks. It will lose its bright green color, but it will improve in flavor with time.
- Thinly slice steak across the grain and serve with chimichurri sauce on top.
Leslie says
First of all, it was delicious. Secondly, the recipe was well written and easy to follow. I used it for some sheep meat given to me. Now I need to draw a tag so I can try it again!
Jeff Benda says
Thanks Leslie! So glad you tried it and liked it as much as we do! I made this Bighorn Sheep recipe with gifted sheep meat as well. I'm still waiting to draw a tag myself too!