Fiery Barbecued Venison

Course :	Grilling
From:	HungryMonster.com
Serves:	4

Ingredients:

4	fillets	venison steaks or medallions about 4 oz. per per
2	teaspoons	paprika
1	teaspoon	chili powder
1	teaspoon	ground cumin
1	teaspoon	ground coriander -- (cilantro)
1	teaspoon	sugar
1	teaspoon	salt
1/2	teaspoon	dry mustard powder
1/2	teaspoon	dried thyme leaves
1/2	teaspoon	good curry powder
1/2	teaspoon	cayenne
		---CORIANDER AVOCADO CREAM---
1/2	medium	avocado -- (about 4 tablespoons
3	tablespoons	sour cream
2	tablespoons	fresh chopped coriander
1/2	teaspoon	grated lime peel
4	drops	Tabasco sauce
1	teaspoon	salt
1	teaspoon	pepper
2	tablespoons	olive oil for basting

Preparation:

This Southwestern-style dish from the Cervena venison people packs an intense flavor punch. To make the avocado cream, place all ingredients in a processor or blender and blend until 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 olive oil. When done to your taste, remove from grill, cover with foil and let stand about 5 minutes; serve with coriander cream.