Recipe - Chile Seared Cervena Venison With (See Full Title Below)

CHILE CURED VENISON
1 ounce Cilantro
1 tablespoon Kosher salt
3 tablespoon Granulated sugar
One half teaspoon Garlic; minced
2 Chile de Arbols
One half ounce Vegetable oil
2 One half pound Cervena (TM) venison leg
portions

ASPARAGUS GUACAMOLE
One half cup Yellow onions; minced
2 Avacados; small dice
7 ounce Asparagus; blanched, cut or sliced up
1/8inch thick
2 tablespoon Cilantro; chopped
1 teaspoon Lime lime juice
1 teaspoon Course salt

SMASHED POTATOES
1 pound Russet potatoes; peeled
1 cup Poblano chiles; roasted,
peeled, small dice
7 ounce Cream cheese
Three fourths cup Heavy cream
One half teaspoon Black pepper
BARBECUED ROMA TOMATO SALSA:
10 Roma tomatoes
1 ounce Vegetable oil
1 cup Yellow onions; grilled,
medium dice
1 tablespoon Garlic; minced
1 tablespoon Smoked ancho chile powder
Three fourths cup Tomato juice
One fourth cup Champagne vinegar or red
wine vinegar
One fourth cup Granulated sugar; honey or
molasses
One half bn Cilantro; chopped
Chef Boy Hidy XXX Habanero
Sauce (optional)

Full Title: Chile Seared Cervena Venison With Cream Cheese Smashed Potatoes
and Barbecued Roma Tomato Salsa

This little recipe appeared in the September issue of "The National
Culinary Review", a little professional publication my son gets. This
recipe was one of the featured recipes at the 1997 American Culinary
Federation National Convention, and comes from Chef Kevin Rathburn,
presently the executive chef and a partner at Neva, an upscale
Southwesternstyle restaurant in Atlanta.

In a food processor, blend all the ingredients in the chile cure together
except the venison until smooth. Rub generously on the venison and grill
the meat to mediumrare.

Prepare the guacamole by mixing the ingredients together and chilling until
service.

For the smashed potatoes, steam the potatoes until tender. Then mash them
together with the remaining ingredients. Keep hot until service.

To prepare the barbecued Roma tomato salsa, halve the tomatoes and place,
cut side up, on a sheet pan. Ovendry at 200 degrees F for about 21/2
hours or until half dried. Cold smoke with hickory for added flavor. Brush
onions with oil, then grill and dice them. Mix them together with the
tomatoes and remaining ingredients. Serve room temperature or cold.

Chef's Notes: Chef Boy Hidy Hot XXX Habanero Sauce can be ordered from Hidy
Farms, 17709497760.
Posted to MCRecipe Digest V1 #771 by Glen Hosey hosey@erols.com on Sep
4, 1997