Fiery Barbecued Venison

Course : BBQ
Serves: 4
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Ingredients:

4 fillets venison steaks or medallions -- (about 4 oz. per per
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander -- (cilantro)
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dry mustard powder
1/2 teaspoon dried thyme leaves
1/2 teaspoon good curry powder
1/2 teaspoon cayenne
---CORIANDER AVOCADO CREAM---
1/2 medium avocado -- (about 4 tablespoons
3 tablespoons sour cream
2 tablespoons fresh chopped coriander
1/2 teaspoon grated lime peel
4 drops Tabasco sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon olive oil for basting
 

Preparation / Directions:

This Southwestern-style dish from the Cervena venison people packs an intense flavor punch. To make the avocado 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.


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