Fiery Barbecued Venison

1 hours Prep: 15 minutes Cook: 40 minutes

79 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	venison steaks
2	teaspoons	paprika
1	teaspoon	chili powder
1	teaspoon	cumin	ground
1	teaspoon	coriander	ground
1	teaspoon	sugar
1	teaspoon	salt
1/2	teaspoon	dry mustard
1/2	teaspoon	thyme leaves	dried
1/2	teaspoon	curry powder
1/2	teaspoon	cayenne pepper

Cream
1/2	each	avocado
3	tablespoons	sour cream
2	tablespoons	coriander	chopped
1/2	teaspoon	lime zest	grated
4		red hot pepper sauce (eg. Tabasco)

Directions

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 (ingredients combined together).

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Nutrition Facts

Serving Size 42g

Amount per Serving

Calories 79 75% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 603mg	25%
Total Carbohydrate 7.0g	2%
Dietary Fiber 4.0g	15%
Sugars 1.0g
Protein 2.0g	3%

Vitamin A	17%		Vitamin C	8%
Calcium	4%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Chicken Dish

Very good. I used cooked chicken breast and canned chicken rather than the baked and deboned. In the future, I would not put the cheese on at the beginning of the baking. Rather I would bake the dish for about 25-30 minutes then top with the cheese to melt the last 5. I felt that the cheese being on the top inhibited the rolls from baking completely. the edges that were not covered with cheese were very flaky while the cheese covered areas seemed a bit soggy.

Reviewed by nilsonsnest