Chile Seared Cervena Venison with (See Full Title Below)

Directions

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 medium- rare.

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.

Oven-dry at 200 degrees F for about 2½ 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.