Ingredients
- 4 per portion
- 4 venison steaks
- 1/2 avacado
- 45 ml sour cream
- 12 gr coriander (fresh chopped)
- 5 gr paprika
- 4 gr sugar
- 3 gr chili powder
- 3 gr salt
- 2 gr dry mustard powder
- 2 gr coriander (ground)
- 2 gr cumin (ground)
- 1 gr good curry powder
- 1 gr cayenne
- 1 gr thyme leaves (dried)
- 1 gr lime peel (grated)
- 1 ml 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.
