Grilled cannon of venison with chimichurri sauce

A cannon is the premier cut from the loin. It is a de-sinewed eye of the loin that will cook quickly and to perfection outdoors. For this exceptional cut, I suggest a favourite accompaniment to grilled meat from South America: serve as much or as little chimichurri sauce as you like; the only issue is whether to dip or coat the meat in the chimichurri sauce. For this recipe I’ve used muntjac which is a small deer. If you use fallow or red deer, scale up: fallow 10-12 portions, red 15-20.