Fiery Barbecued Venison

4 Servings

Try this Fiery Barbecued Venison recipe, or post your own recipe for Fiery Barbecued Venison

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Fiery Barbecued Venison Ingredients

4 Venison steaks or medallions	1/2 ts Cayenne
2 ts Paprika	CORIANDER AVACADO CREAM
1 ts Chili powder	1/2 Avacado (~ 4 tablespoon)
1 ts Ground cumin	3 tb Sour cream
1 ts Ground coriander (cilantro)	2 tb Fresh chopped coriander
1 ts Sugar	1/2 ts Grated lime peel
1 ts Salt	4 dr Tabasco sauce
1/2 ts Dry mustard powder	Salt
1/2 ts Dried thyme leaves	Pepper
1/2 ts Good curry powder	Olive oil for basting

Instructions for Fiery Barbecued Venison

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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Main Ingredient: BeefCuisine: Uncategorized