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RECIPE: TOASTED CORIANDER & LIME TENDERLOIN WITH CHIPOTLE HONEY PEANUT SAUCE

Grill

PREP: 1.5 Hours COOK: 10 Minutes

Serves 3-4

Difficulty: Simple
Boldy-spiced, skewered, and grilled, these tasty tenderloin meat sticks cook quickly and are the perfect finger food for a crowd or an easy weeknight dinner. While the skewers are best cooked outside over charcoal, a gas grill works fine, and you could even pop them under the broiler in a pinch. Serve with Chipotle Honey Peanut Sauce for dipping.
RECIPE BY MARK COCKCROFT
Ingredients
  • 2 packs Maui Nui venison tenderloin, silverskin trimmed
  • 1 Tbsp whole coriander seeds
  • 1 lime, zested and juiced
  • ¼ cup extra virgin olive oil
  • 1 tsp fine sea salt
  • ¼ cup minced cilantro
  • Peanut Sauce (see recipe below)
Directions
Step 1:

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.

Step 2:

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. 

Step 3:

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


Step 4:

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.

Step 5:

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.

Step 6:

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.


Step 7:

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


CHIPOTLE HONEY PEANUT SAUCE:
  • 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


Step 1:

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.


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