Fiery Barbecued Venison

Title:
Fiery Barbecued Venison

Yield:
4 Servings

Categories:
Game,
Venison,
Barbecue




Ingredients:





     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





--------------------------CORIANDER
AVACADO CREAM--------------------------


   1/2    Avacado (~ 4 tablespoon)


     3 tb Sour cream


     2 tb Fresh chopped coriander


   1/2 ts Grated lime peel


     4 dr Tabasco sauce


          Salt


          Pepper


          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.


 


 From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip