Rabbit Tenderloin Satay

From Wild Fare and Wise Words, the South Carolina Outdoor Press Association Cookbook, developed by hunters who cook their catch.

• Ready In: 40 mins
• Serves: 4

Ingredients

• Marinade

• 1⁄4 cup water
• 1⁄4 cup soy sauce
• 1  tablespoon  grated fresh ginger
• 1  tablespoon brown sugar
• 1  tablespoon cumin seed, crushed
• 1  tablespoon  chopped cilantro
• 1  garlic clove, chopped
• 1  teaspoon  Thai sweet chili sauce
• 6  ounces coconut milk
• 2  tablespoons  vegetable oil
• 1  lb  rabbit tenderloin (8 to 10 pieces)

• Peanut sauce

• 1⁄4 cup  smooth peanut butter
• 1⁄2 lime, juice of
• 1  tablespoon brown sugar
• 2  ounces coconut milk
• 2  tablespoons roasted peanuts

Directions

1. Combine the marinade ingredients and tenderloin in a non-reactive bowl and refrigerate for several hours.
2. Soak wooden or bamboo skewers for 15 to 30 minutes; thread the meat on the skewers. Grill over hot coals for four to five minutes per side.
3. Combine the ingredients for the sauce. Serve the skewers with the sauce.