Barbecued Tenderloin and Mushroom Skewers
Make this meal a summer treat! Serve the skewers with a sliced tomato salad, garlic bread, and Rhubarb, Peach, and Wild Berry Crisp for dessert.
INGREDIENTS | SERVES 4
- 4 tablespoons butter
- 2 garlic cloves, minced
- 1 cup barbecue sauce
- 1 cup white wine
- 1 tablespoon toasted sesame oil
- 1½ pounds venison tenderloin
- 16 medium-sized mushrooms, portabellas or porcini
Soak 8 wooden skewers in water for 20 to 30 minutes.
Melt butter in a saucepan and sauté garlic. Add barbecue sauce, wine, and toasted sesame oil. Keep warm.
Prepare a hot fire in the grill.
Cut tenderloin into 2-inch cubes. Alternately thread skewers with about 3 pieces of meat and 2 mushrooms. (Do not pack too tight or meat will not cook evenly.)
Grill skewers for 2 minutes per side of cubed meat, turning 4 times until browned and medium-rare in the center. Serve 2 skewers per person.