Recipe - Roasted Venison With Habanero Sauce

2 teaspoon Coarse salt
1 teaspoon Fennel seeds, toasted
1 teaspoon Cumin seeds, toasted
1 teaspoon Coriander seeds, toasted
1 teaspoon Black peppercorns
2 12 ounce venison
Tenderloins
Habanero Sauce (see recipe)
4 Green onions, thinly cut or sliced up
On diagonal

Crush salt, fennel seeds, cumin seeds, coriander and peppercorns with
mortar and pestle. Rub venison on all sides with mixture. Cover and
refrigerate overnight.

Preheat oven to 450 degrees. Pan sear until browned and transfer to oven to
roast until medium rare, or desired degree of doneness. Transfer venison to
work surface. Let stand 5 minutes. Cut into 1 inch thick slices. Arrange on
platter. Spoon Habanero Sauce over. Sprinkle with green onions.

Yield: 8 servings

TOO HOT TAMALES SHOW #TH6343
Posted to recipeludigest by molony molony@scsn.net on Feb 19, 1998