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| Home -> [Barbecue, Game, Meats, Venison] -> [Fiery barbecued venison Recipe] |
Fiery barbecued venison
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Barbecue, Game, Meats, Venison |
Rating: |
0 |
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Ingredients:
| 4
| | Venison steaks or medallions | | 2
| tsp | Paprika | | 1
| tsp | Ground cumin | | 1
| tsp | Sugar | | 1/2
| tsp | Dry mustard powder | | 1/2
| tsp | Good curry powder | | | -(about 4 oz. per portion) | | 1
| tsp | Chili powder | | 1
| tsp | Ground coriander (cilantro) | | 1
| tsp | Salt | | 1/2
| tsp | Dried thyme leaves | | 1/2
| tsp | Cayenne | | | CORIANDER AVACADO CREAM | | 1/2
| | Avacado (~ 4 tablespoon) | | 2
| tbsp | Fresh chopped coriander | | 4
| drop | Tabasco sauce | | | Pepper | | 3
| tbsp | Sour cream | | 1/2
| tsp | Grated lime peel | | | Salt | | | Olive oil for basting |
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Procedures:
| 1 | This southwestern-style dish from the cervena venison people packs an intense flavor punch. | | 2 | To make the avacado cream, place all ingredients in a processor or blender and blend until smooth. | | 3 | Combine all the meat spices in a large bowl. | | 4 | Place the venison in the bowl and mix to coat well. | | 5 | Brush off excess coating and let stand 1 hour. | | 6 | Heat the barbecue grill; oil the grill. | | 7 | Brown venison well over high heat, turning often and basting lightly with olive oil. | | 8 | When done to your taste, remove from grill, cover with foil and let stand about 5 minutes; serve with coriander cream |
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