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Fiery Barbecued Venison

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Submitted by cynthiagyg

YIELD

4 servings

PREP

15 min

COOK

40 min

READY

1 hrs

Ingredients

4 4
EACH EACH VENISON STEAKS *
2 1E+1
TEASPOONS ML PAPRIKA
1 5
TEASPOON ML CHILI POWDER
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML CORIANDER
ground
1 5
TEASPOON ML SUGAR
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML DRY MUSTARD
½ 2.5
TEASPOON ML THYME
dried *
½ 2.5
TEASPOON ML CURRY POWDER
½ 2.5
TEASPOON ML CAYENNE PEPPER
Cream
½ 0.5
EACH EACH AVOCADOS
3 45
TABLESPOONS ML SOUR CREAM
2 3E+1
TABLESPOONS ML CORIANDER
chopped
½ 2.5
TEASPOON ML LIME ZEST
grated

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).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 42g (1.5 oz)
Amount per Serving
Calories 79 75% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 603mg 25%
Total Carbohydrate 2g 2%
Dietary Fiber 4g 15%
Sugars g
Protein 3g
Vitamin A 17% Vitamin C 8%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
 

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