Fiery Barbecued Venison

Yield: 4 servings
4 venison steaks or medallions
- (about; 4 oz. per portion)
2 ts paprika
1 ts chili powder
1 ts ground cumin
1 ts ground coriander (cilantro)
1 ts sugar
1 ts salt
1/2 ts dry mustard powder
1/2 ts dried thyme leaves
1/2 ts good curry powder
1/2 ts cayenne
1/2 avacado (~ 4 tablespoon)
3 tb sour cream
2 tb fresh chopped coriander
1/2 ts grated lime peel
4 dr tabasco sauce
1 salt
1 pepper
1 olive oil for basting
This Southwestern-style dish from the Cervena venison people packs an
intense flavor punch.
To make the avacado cream, place all ingredients in a processor or blender
and blend until smooth.
Combine all the meat spices in a large bowl. Place the venison in the bowl
and mix to coat well. Brush off excess coating and let stand 1 hour.
Heat the barbecue grill; oil the grill.
Brown venison well over high heat, turning often and basting lightly with
olive oil. When done to your taste, remove from grill, cover with foil and
let stand about 5 minutes; serve with coriander cream.

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