Grilled Venison Tenderloin

Recipe from The American Club.

Ingredients for the Venison:

2 chipotle peppers
1 cup sterling oil
2 cloves garlic
1 lime (just the juice)
1 ½- 2 pounds venison tenderloin
Salt and pepper to taste

Ingredients for the Tomato and Cucumber Relish:

1 cucumber (seeded and diced)
1 large ripe tomato (diced)
½ cup chopped cilantro
¼ red onion, small dice
1 clove garlic, smashed
Juice of 2 limes
Salt and pepper
Honey to taste

Directions for Venison:

Using a blender combine the chipotle peppers, oil, garlic and lime juice. Marinate the venison for 4 to 6 hours. Remove the venison from the marinade and season with salt and pepper.

On a hot grill cook till desired doneness. I would suggest medium rare and that should take 6 to 8 minutes. Let rest for about 5 minutes before cutting.

Directions for the Tomato and Cucumber Relish:

In a mixing bowl combine the cucumber, tomato, cilantro, onions, garlic and lime juice. Season the mixture with salt and pepper.

Place the grilled venison on a plate and top with the relish. Finish with a drizzle of honey and enjoy.

Serves 4.