Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    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                avocado -- (about 4 tablespoons
   3      tablespoons   sour cream
   2      tablespoons   fresh chopped coriander
     1/2  teaspoon      grated lime peel
   4      drops         Tabasco sauce
                        salt
                        pepper
                        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.