Anonymous Tue May 23 19:42:30 2006

4 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 avocado -- (about 4 tablespoons

3 tablespoon sour cream

2 tablespoon fresh chopped coriander

1/2 teaspoon grated lime peel

4 drops Tabasco sauce

salt

pepper

olive oil for basting

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. Posted to the BBQ List by Carey Starzinger on May

21, 1996.