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    Venison: Fiery Barbecued Venison

    Source of Recipe

    MICHAEL ORCHEKOWSKI

    List of Ingredients

    4 Venison steaks or medallions -(about 4 oz. per portion)
    2 ts Paprika
    1 t Chili powder
    1 t Ground cumin
    1 t Ground coriander (cilantro)
    1 t Sugar
    1 t 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

    Recipe

    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. Serves 4.

 

 

 


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