Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 | Venison steaks or medallions (about 4 oz. per portion) |
| 2 teaspoons | Paprika |
| 1 teaspoon | Chili powder |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Ground coriander (cilantro) |
| ½ | Avacado (~ 4 tablespoon) |
| 3 tablespoons | Sour cream |
| 2 tablespoons | Fresh chopped coriander |
| ½ teaspoon | Grated lime peel |
| 1 teaspoon | Sugar |
| 1 teaspoon | Salt |
| ½ teaspoon | Dry mustard powder |
| ½ teaspoon | Dried thyme leaves |
| ½ teaspoon | Good curry powder |
| ½ teaspoon | Cayenne |
| 4 drops | Tabasco sauce |
| Salt | |
| Pepper | |
| Olive oil for basting |
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