Tandoori Venison Tenderloin

Prep Time: 1½ Hours
Yields: 6 Servings

Comment:
This recipe is adapted from Saffron to Sassafras.  Tandoori is any food cooked in a tandoor (Indian clay oven).  Hard to come by in Baton Rouge, an oven or grill is used as a substitute and the results are equally delicious.  Indian spices are now widely available in local grocery stores and specialty Asian stores.  Tandoori chicken is popular throughout the world, but the use of venison is a twist on the traditional.

Ingredients:
2 pounds venison tenderloin or roast
1½ tbsps peeled and grated ginger
1 tbsp fresh minced garlic or1 tsp granulated garlic
1 tsp cayenne pepper (or to taste)
¾ tsp garam masala
1 tsp coriander powder
1 tsp cumin powder
½ tsp ground turmeric
2 tsps salt
2 tbsps canola oil or olive oil
2 tbsps vinegar

Method:
Rinse and pat dry the meat.  Mix ginger, garlic, cayenne, garam masala, coriander, cumin, turmeric, salt with oil and vinegar in a large bowl.  Rub mixture into the venison tenderloin.  Cover and let the venison marinate in the refrigerator for at least 4 hours, or preferably overnight.  Preheat oven to 350° F.  Place marinaded tenderloin in a baking pan and bake for one hour, or until center is well done (temperature at center should reach 160°).  Remove from oven and allow to rest 15 minutes so juices will not run.  Slice and serve, garnished with sliced tomatoes, cucumbers, and spring onions.  NOTE:  This dish is wonderful served with rolls and mayonnaise.

Chandan Sharma
Sharing Shores, Indian Women's Association
225-753-1114
sharingshores@yahoo.com