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Suggest a better descriptionThis 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
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 144 | ||
Calories from Fat: 116 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 4.2mg | 1 % | |
Sodium 25mg | 1 % | |
Potassium 174.5mg | 5 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 5.7g | ||
Protein 1.4g | 2 % | |
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. |
Calories per serving: 144
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