Fiery barbecued venison

4 servings

Ingredients

QuantityIngredient
4Venison steaks or medallions (about 4 oz. per portion)
2teaspoonsPaprika
1teaspoonChili powder
1teaspoonGround cumin
1teaspoonGround coriander (cilantro)
½Avacado (~ 4 tablespoon)
3tablespoonsSour cream
2tablespoonsFresh chopped coriander
½teaspoonGrated lime peel
1teaspoonSugar
1teaspoonSalt
½teaspoonDry mustard powder
½teaspoonDried thyme leaves
½teaspoonGood curry powder
½teaspoonCayenne
4dropsTabasco sauce
Salt
Pepper
Olive oil for basting

Directions

CORIANDER AVACADO CREAM

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.

Submitted By MICHAEL ORCHEKOWSKI On 11-27-94