| |
Ingredients
4 venison steaks or medallions (about; 4 oz. per portion)
2 Ts paprika
1 Ts chili powder
1 Ts ground cumin
1 Ts ground coriander (cilantro)
1 Ts sugar
1 Ts salt
1/2 Ts dry mustard powder
1/2 Ts dried thyme leaves
1/2 Ts good curry powder
1/2 Ts cayenne
CORIANDER AVACADO CREAM
1/2 avocado (~ 4 tablespoon)
3 TB sour cream
2 TB fresh chopped coriander
1/2 Ts grated lime peel
4 drops Tabasco sauce
1 salt
1 pepper
1 olive oil for basting
Directions
This Southwestern-style dish 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.
Are you aware that Google is offering +1 to Everyone? Share your +1 with Every One of Your Friends by looking for the +1 on websites everywhere!"
If you liked this site, click
Order Online 24 Hours a Day, 7 Days a Week, 365 Days a Year
|
| |
| |
