Chile Seared Cervena Venison with (See Full Title Below)

Name: Chile Seared Cervena Venison with (See Full Title Below)
Yield: 4
Cuisine: Mexican
Ingredients: cilantro; kosher salt; sugar; garlic; hot chili peppers; vegetable oil; venison; onions; avocados; asparagus; cilantro; lime juice; salt; russet potatoes; poblano peppers; cream cheese; heavy whipping cream; black pepper; italian plum (roma) tomatoes; vegetable oil; onions; garlic; ancho powder; tomato juice; vinegar; sugar; cilantro

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
1	ounce	cilantro
1	tablespoon	kosher salt
3	tablespoons	sugar granulated
½	teaspoon	garlic minced
2	each	hot chili peppers de arbols	*
½	ounce	vegetable oil
2 ½	pounds	venison leg portions
Asparagus guacamole
½	cup	onions yellow,
2	each	avocados small diced
7	ounces	asparagus blached, cut 1/8 inch thick
2	tablespoons	cilantro chopped
1	teaspoon	lime juice
1	teaspoon	salt course
Smashed potatoes
1	pound	russet potatoes
1	cup	poblano peppers peeled, roasted, small diced	*
7	ounces	cream cheese
¾	cup	heavy whipping cream
½	teaspoon	black pepper
Barbecued roma tomato salsa
10	each	italian plum (roma) tomatoes
1	ounce	vegetable oil
1	cup	onions yellow, grilled, medium dice
1	tablespoon	garlic minced
1	tablespoon	ancho powder smoked	*
¾	cup	tomato juice
¼	cup	vinegar champagne, or red wine vinegar
¼	cup	sugar granulated
½	bunch	cilantro chopped	*

Ingredients

Amount	Measure	Ingredient	Features
28.9	ml/g	cilantro
15	ml	kosher salt
45	ml	sugar granulated
2.5	ml	garlic minced
2	each	hot chili peppers de arbols	*
14.5	ml/g	vegetable oil
1.1	kg	venison leg portions

Asparagus guacamole
118	ml	onions yellow,
2	each	avocados small diced
202.3	ml/g	asparagus blached, cut 1/8 inch thick
3E+1	ml	cilantro chopped
5	ml	lime juice
5	ml	salt course

Smashed potatoes
453.6	g	russet potatoes
237	ml	poblano peppers peeled, roasted, small diced	*
202.3	ml/g	cream cheese
177	ml	heavy whipping cream
2.5	ml	black pepper

Barbecued roma tomato salsa
1E+1	each	italian plum (roma) tomatoes
28.9	ml/g	vegetable oil
237	ml	onions yellow, grilled, medium dice
15	ml	garlic minced
15	ml	ancho powder smoked	*
177	ml	tomato juice
59	ml	vinegar champagne, or red wine vinegar
59	ml	sugar granulated
0.5	bunch	cilantro chopped	*

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.

* not incl. in nutrient facts

Nutrition Facts

1098g

Amount per Serving

Calories 120251% of calories from fat

% Daily Value *

Total Fat 68g 104%

Saturated Fat 27g 134%

Trans Fat 0g

Cholesterol 168mg 56%

Sodium 2552mg 106%

Total Carbohydrate 27g 27%

Dietary Fiber 16g 64%

Sugars g

Protein 152g

Vitamin A 117% • Vitamin C 136%

Calcium 19% • Iron 73%

Chile Seared Cervena Venison with (See Full Title Below)

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