Toast the coriander seeds in a small pan over medium heat until fragrant, and a few whisps of smoke are visible about 2 minutes. Remove from heat.

When cool, crush with a mortar and pestle or a spice grinder and place in a bowl big enough to hold all of the tenderloin strips. 

Add the lime zest and juice, olive oil, cilantro, and salt. Whisk to combine. 

Cut each tenderloin piece in half lengthwise (or 3 pieces if they are large) into long strips. Place the venison in the marinade and coat well. Cover and place in the fridge for 30 minutes to 1 hour and prepare the peanut sauce.

Prepare a grill (charcoal or gas). Thread the tenderloin strips on skewers, weaving the meat over and under as you go to create a wavy pattern that will give the meat different surface areas, allowing for some char in some spots and keeping others a little juicier.

Grill over high heat turning the skewers occasionally to ensure even cooking. You want a little kiss of flame from the heat but don’t overdo it, or they will dry out.

Place the skewers on a platter and drizzle with a little sauce, passing the extra around as needed.

• ½ cup natural unsweetened peanut butter
• 1 lime, juiced
• 1 chipotle chile in adobo sauce, minced plus 1 tsp adobo sauce
• 1 Tbsp honey
• 1-4-1/2 cup hot water
• Salt or coconut aminos/soy sauce to taste

In a small bowl, mix together the peanut butter, lime juice, chipotle, and honey. Slowly whisk in the hot water a little at a time to make a pourable sauce. It should be thin enough to drizzle but not too watery. Taste and add salt to taste, and adjust the other seasonings to your taste – adding more lime, chile, or honey as you like.