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Ingredientes
- 4 x Venison steaks or possibly medallions (about 4 ounce. per portion)
- 2 tsp Paprika
- 1 tsp Chili pwdr
- 1 tsp Grnd cumin
- 1 tsp Grnd coriander (cilantro)
- 1 tsp Sugar
- 1 tsp Salt
- 1/2 tsp Dry mustard pwdr
- 1/2 tsp Dry thyme leaves
- 1/2 tsp Good curry pwdr
- 1/2 tsp Cayenne
- 1/2 x Avacado ( 4 Tbsp.)
- 3 Tbsp. Lowfat sour cream
- 2 Tbsp. Fresh minced coriander
- 1/2 tsp Grated lime peel
- 4 dsh Tabasco sauce Salt Pepper Extra virgin olive oil for basting
Direcciones
- This Southwestern-style dish from the Cervena venison people packs an intense flavor punch.
- To make the avacado cream, place all ingredients in a processor or possibly blender and blend till smooth.
- 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 extra virgin olive oil. When done to your taste, remove from grill, cover with foil and let stand about 5 min; serve with coriander cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 4 servings | |
| Calories 41 | |
| Calories from Fat 25 | 61% |
| Total Fat 2.86g | 4% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 598mg | 25% |
| Potassium 109mg | 3% |
| Total Carbs 4.64g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.6g | 1% |
| Protein 1.06g | 2% |
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