This Indian inspired dish will cook very well with any deer tenderloin. It needs to be roasted very hot then rested well. Give the spices time to penetrate the meat before cooking. I like to use a wood fired oven but a hot Traeger grill will work really well.
Ingredients
- 1 chopped scotch bonnet chilli
- 3 cardomon pods
- 1 dsp ground coriander
- 1 dsp turmeric
- 1 dsp cumin
- 1 dsp cloves
- 1 dsp garlic granules
- 1 dsp cinnamon
- 1 dsp paprika
- a squeeze of lime
- 2 dsp tomato paste
mix all this in a pestle and mortar
Method
skewer the loins on metal skewers and paste with the tandoori paste – leave in the fridge ro 1 hour to marinate. G rill over charcoal, in a Traeger at maximum heat or in a wood oven.
For the butter nut squash
Halve each squash and scoop out the seeds
Fill the recess with 1 dsp coconut milk and 1 dsp mango chutney
bake in a wood fired oven or a hot Traeger for 1.5 hrs.
for the sauce; put the remainder of the tandoori paste in a small pan
toast it for a few seconds
add chopped cilantro stalks
lime juice and 1 cup of coconut milk
cook this down for 5 mins
rest the meat for five mins
serve separately – with the sauce in a dipping pot