Lomo al Trapo Chimichurri Sauce 1 bunch parsley
leaves finely chopped
1 whole venison loin
1 clean flour sack-style towel about 16 inches square
Regular table salt that will be used to cover nearly the entire towel to a depth of about 1/2 -3/4 of an inch (About a full container or two of salt will suffice.)
Several sprigs of rosemary or other herb that you like.
1 bunch cilantro rinsed leaves finely chopped
3 tablespoons capers finely chopped
2 garlic cloves minced
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/2 cup olive oil
Lomo al Trapo
1 bunch parsley
leaves finely chopped
To make the chimichurri sauce
Put the parsley, cilantro, capers and garlic in a medium mixing bowl, and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for a minimum of 30 minutes so that the flavors blend. I prefer, when possible, to allow it to set for several hours. This is a very easily personalized recipe that you can adapt to your personal tastes.
For the Lomo al Trapo
Place the loin on the salt-covered towel along with the herbs.
Roll it all up tightly, like a burrito, tucking the edges of the towel as you go. Once rolled, use butcher's twine to tie it up and prevent it from unrolling.
Immediately, take the entire bundle and place it nicely, directly into an open campfire. You might want to move a couple of the burning sticks over the bundle, especially if the fire is smaller. In about 10 minutes, using tongs, roll the bundle over 180 degrees.
Give it another 5 minutes and then, using a meat thermometer, check the internal temp. I like mine to be about 130 degrees. Once you get there, remove the bundle from the fire; most of the towel will have burned away, but remove any bits remaining.
Using the back of a chef knife, crack open the salt egg and remove the loin with a fork. The salt will have formed a hard crust around the loin from the heat and moisture. You can brush off any remaining, loose salt from the meat. I always think that the grayish meat at this point looks pretty unappetizing, but there is a great solution. More fire!
I place the meat on a cookie sheet and pour on about a cup of gin and then set it afire. This is best done outdoors. The flames will brown and crisp the outside and have no real effect on the inner meat temp. I slice the meat thin, drizzle on the chimichurri sauce, and then squeeze a lemon over the entire thing.