Recipe - Fiery Barbecued Venison

4 Venison steaks or medallions
(about 4 oz. per portion)
2 teaspoon Paprika
1 teaspoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Ground coriander (cilantro)
1 teaspoon Sugar
1 teaspoon Salt
One half teaspoon Dry mustard powder
One half teaspoon Dried thyme leaves
One half teaspoon Good curry powder
One half teaspoon Cayenne

CORIANDER AVACADO CREAM
One half Avacado (~ 4 tablespoon)
3 tablespoon Sour cream
2 tablespoon Fresh chopped coriander
One half teaspoon Grated lime peel
4 dr Tabasco sauce
Salt
Pepper
Olive oil for basting

This Southwesternstyle 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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip