Fiery Barbecued Venison
Yield
4 servingsPrep
15 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ½ | teaspoon | dry mustard |
|
| ½ | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon | curry powder |
|
| ½ | teaspoon | cayenne pepper |
|
| Cream | |||
| ½ | each | avocados |
|
| 3 | tablespoons | sour cream |
|
| 2 | tablespoons |
coriander
chopped |
|
| ½ | teaspoon |
lime zest
grated |
|
| 4 | red hot pepper sauce |
*
|
|
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
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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