RECIPE: Toasted Coriander & Lime Tenderloin With Chipotle Honey Peanut Sauce
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.
Mark Cockcroft
Ingredients
- 2 packs Maui Nui venison tenderloin, silverskin trimmed
- 1 tbsp whole coriander seeds
- 1 lime, zested and juiced
- 1/4 cup extra virgin olive oil
- 1 tsp fine sea salt
- 1/4 cup minced cilantro
- Peanut Sauce (see recipe below)
DIRECTIONS
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.