Recipe - Grilled Venison Hoagies With Coffee Barbecue Sauce

One fourth cup Olive oil
2 tablespoon Honey
1 tablespoon Cider vinegar
1 tablespoon Ancho chili powder
1 tablespoon Freshlyground black pepper
1 tablespoon Finelychopped garlic
1 teaspoon Ground coriander
1 teaspoon Ground toasted cumin seed
One half teaspoon Cayenne pepper
2 pound Venison steaks; cut from the
leg,
(5 to 6 ounce portions)
6 Italian or Portuguese
sandwich rolls
2 tablespoon Olive oil
2 cup Shredded iceberg lettuce
1 cup Spicy bread and butter
zucchini pickles
2 Fresh jalapeno peppers (to
3); seeded, cut or sliced up thin
Coarse salt; to taste
1 cup Black Coffee Barbecue Sauce;
see * Note

* Note: See the "Black Coffee Barbecue Sauce" recipe which is included in
this collection.

Combine the olive oil, honey, vinegar, chili powder, black pepper, garlic,
coriander, cumin and cayenne in a flat dish and mix well to form a paste.
Coat the venison steaks uniformly with this seasoning mixture and allow to
marinate overnight, refrigerated. Preheat an outdoor hardwood charcoal
grill for about 20 to 30 minutes or until the coals have turned white. Cut
the rolls in half, brush some olive oil on the inside of the rolls and
toast the rolls briefly over the grill. Divide the lettuce evenly between
the rolls, top with equal amounts of pickles and jalapeno peppers. Season
the venison steaks with coarse salt and lay them out on the grill, trying
not to overcrowd the grilling surface. Depending on the size of your grill
you may need to do this in two batches. Cooking quickly over a hot fire, 3
to 4 minutes on each side for mediumrare steak sandwiches. The venison
will also cook very quickly because of its naturally lean texture. Be
careful of flare ups from the oil in the marinade. Finish the hoagie by
placing a venison steak on each roll and top the venison off with some
Black Coffee Barbecue Sauce. This recipe yields 6