Fiery Barbecued Venison
Fiery Barbecued Venison
4 x Venison steaks or medallions (about 4 oz. per portion)
2 tsp Paprika
1 tsp Chili powder
1 tsp Ground cumin
1 tsp Ground coriander (cilantro)
1 tsp Sugar
1 tsp Salt
1/2 tsp Dry mustard powder
1/2 tsp Dried thyme leaves
1/2 tsp Good curry powder
1/2 tsp Cayenne
CORIANDER AVACADO CREAM
1/2 x Avacado ( 4 tablespoon)
3 tbl Sour cream
2 tbl Fresh chopped coriander
1/2 tsp Grated lime peel
4 dsh Tabasco sauce
Salt
Pepper
Olive oil for basting
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.
4 x Venison steaks or medallions (about 4 oz. per portion)
2 tsp Paprika
1 tsp Chili powder
1 tsp Ground cumin
1 tsp Ground coriander (cilantro)
1 tsp Sugar
1 tsp Salt
1/2 tsp Dry mustard powder
1/2 tsp Dried thyme leaves
1/2 tsp Good curry powder
1/2 tsp Cayenne
CORIANDER AVACADO CREAM
1/2 x Avacado ( 4 tablespoon)
3 tbl Sour cream
2 tbl Fresh chopped coriander
1/2 tsp Grated lime peel
4 dsh Tabasco sauce
Salt
Pepper
Olive oil for basting
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.
