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Name: Chile Seared Cervena Venison with (See Full Title Below)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 tb Smoked ancho chile powder; 1/4 c Granulated sugar; honey or; 3 tb Granulated sugar; BARBECUED ROMA TOMATO SALSA:; 1 tb Kosher salt; 3/4 c Heavy cream; 1/2 ts Garlic; minced; 2 1/2 lb Cervena (TM) venison leg; 3/4 c Tomato juice; 7 oz Asparagus; blanched, sliced; 1/4 c Champagne vinegar or red; 1/2 c Yellow onions; minced; 7 oz Cream cheese; 2 Chile de Arbols; 1 oz Vegetable oil; 1 lb Russet potatoes; peeled; 1/2 oz Vegetable oil; 1 tb Garlic; minced; 1/2 ts Black pepper; 2 Avacados; small dice; 1/2 bn Cilantro; chopped; 1 ts Lime lime juice; 1 ts Course salt; 1 c Poblano chiles; roasted,; 1 c Yellow onions; grilled,; 2 tb Cilantro; chopped; 1 oz Cilantro; Chef Boy Hidy XXX Habanero; 10 Roma tomatoes

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INGREDIENTS

1 tb Smoked ancho chile powder
1/4 c Granulated sugar; honey or
3 tb Granulated sugar
BARBECUED ROMA TOMATO SALSA:
1 tb Kosher salt
3/4 c Heavy cream
1/2 ts Garlic; minced
2 1/2 lb Cervena (TM) venison leg
3/4 c Tomato juice
7 oz Asparagus; blanched, sliced
1/4 c Champagne vinegar or red
1/2 c Yellow onions; minced
7 oz Cream cheese
2 Chile de Arbols
ASPARAGUS GUACAMOLE
1 oz Vegetable oil
1 lb Russet potatoes; peeled
1/2 oz Vegetable oil
1 tb Garlic; minced
SMASHED POTATOES
1/2 ts Black pepper
2 Avacados; small dice
1/2 bn Cilantro; chopped
1 ts Lime lime juice
1 ts Course salt
1 c Poblano chiles; roasted,
1 c Yellow onions; grilled,
2 tb Cilantro; chopped
1 oz Cilantro
Chef Boy Hidy XXX Habanero
CHILE CURED VENISON
10 Roma tomatoes

Servings

INSTRUCTIONS

Full Title: Chile Seared Cervena Venison With Cream Cheese Smashed Potatoes and Barbecued Roma Tomato Salsa This little recipe appeared in the September issue of "The National Culinary Review", a little professional publication my son gets. This recipe was one of the featured recipes at the 1997 American Culinary Federation National Convention, and comes from Chef Kevin Rathburn, presently the executive chef and a partner at Neva, an upscale Southwestern-style restaurant in Atlanta. In a food processor, blend all the ingredients in the chile cure together except the venison until smooth. Rub generously on the venison and grill the meat to medium-rare. Prepare the guacamole by mixing the ingredients together and chilling until service. For the smashed potatoes, steam the potatoes until tender. Then mash them together with the remaining ingredients. Keep hot until service. To prepare the barbecued Roma tomato salsa, halve the tomatoes and place, cut side up, on a sheet pan. Oven-dry at 200 degrees F for about 2-1/2 hours or until half dried. Cold smoke with hickory for added flavor. Brush onions with oil, then grill and dice them. Mix them together with the tomatoes and remaining ingredients. Serve room temperature or cold. Chefs Notes: Chef Boy Hidy Hot XXX Habanero Sauce can be ordered from Hidy Farms, 1-770-949-7760. Posted to MC-Recipe Digest V1 #771 by Glen Hosey on Sep 4, 1997

NOTES

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Chile Seared Cervena Venison with (See Full Title Below)

1 tb Smoked ancho chile powder
1/4 c Granulated sugar; honey or
3 tb Granulated sugar
 BARBECUED ROMA TOMATO SALSA:
1 tb Kosher salt
3/4 c Heavy cream
1/2 ts Garlic; minced
2 1/2 lb Cervena (TM) venison leg
3/4 c Tomato juice
7 oz Asparagus; blanched, sliced
1/4 c Champagne vinegar or red
1/2 c Yellow onions; minced
7 oz Cream cheese
2 Chile de Arbols
 ASPARAGUS GUACAMOLE
1 oz Vegetable oil
1 lb Russet potatoes; peeled
1/2 oz Vegetable oil
1 tb Garlic; minced
 SMASHED POTATOES
1/2 ts Black pepper
2 Avacados; small dice
1/2 bn Cilantro; chopped
1 ts Lime lime juice
1 ts Course salt
1 c Poblano chiles; roasted,
1 c Yellow onions; grilled,
2 tb Cilantro; chopped
1 oz Cilantro
 Chef Boy Hidy XXX Habanero
 CHILE CURED VENISON
10 Roma tomatoes

Full Title: Chile Seared Cervena Venison With Cream Cheese Smashed Potatoes  and Barbecued Roma Tomato Salsa    This little recipe appeared in the September issue of "The National  Culinary Review", a little professional publication my son gets. This  recipe was one of the featured recipes at the 1997 American Culinary  Federation National Convention, and comes from Chef Kevin Rathburn,  presently the executive chef and a partner at Neva, an upscale  Southwestern-style restaurant in Atlanta.    In a food processor, blend all the ingredients in the chile cure together  except the venison until smooth. Rub generously on the venison and grill  the meat to medium-rare.    Prepare the guacamole by mixing the ingredients together and chilling until  service.    For the smashed potatoes, steam the potatoes until tender. Then mash them  together with the remaining ingredients. Keep hot until service.    To prepare the barbecued Roma tomato salsa, halve the tomatoes and place,  cut side up, on a sheet pan. Oven-dry at 200 degrees F for about 2-1/2  hours or until half dried. Cold smoke with hickory for added flavor. Brush  onions with oil, then grill and dice them. Mix them together with the  tomatoes and remaining ingredients. Serve room temperature or cold.    Chefs Notes: Chef Boy Hidy Hot XXX Habanero Sauce can be ordered from Hidy  Farms, 1-770-949-7760.  Posted to MC-Recipe Digest V1 #771 by Glen Hosey <hosey@erols.com> on Sep  4, 1997

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Nutrition

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Serving Size: 1 Serving (1098g)
Recipe Makes: 6 Servings

Calories: 2011
Calories from Fat: 1763 (88%)

Amt Per Serving		% DV

	Total Fat 195.9g	261 %
	Saturated Fat 107.3g	536 %
	Monounsaturated Fat 52.3g
	Polyunsanturated Fat 9.5g
Cholesterol 602.5mg		185 %
Sodium 2766.4mg		95 %
Potassium 1322.5mg		35 %
Total Carbohydrate 39g		11 %
	Dietary Fiber 3.6g	15 %
	Sugars, other 35.3g
Protein 34.1g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2011

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