Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Fiery Barbecued Venison

none

4 venison steaks or medallions
; (about 4 oz. per per
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander; (cilantro)
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dry mustard powder
1/2 teaspoon dried thyme leaves
1/2 teaspoon good curry powder
1/2 teaspoon cayenne
***CORIANDER AVOCADO CREAM***
1/2 avocado; (about 4 tablespoons
3 tablespoons sour cream
2 tablespoons fresh chopped coriander
1/2 teaspoon grated lime peel
4 drops 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 avocado 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. Posted to the BBQ List by Carey Starzinger on May 21, 1996. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster