Fiery Barbecued Venison

Fiery Barbecued Venison Recipe:

Fiery Barbecued Venison

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    Avacado (about 4 tablespoons)
3 tb Sour cream
2 tb Fresh chopped coriander
1/2 ts Grated lime peel
4 dr 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 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.

Makes 4 servings