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BARBECUED VENISON

4 venison steaks or medallions (about 4 ounces per portion)
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dry mustard powder
1/2 teaspoon dried thyme leaves
1/2 teaspoon curry powder
cayenne

1/2 avocado (about 4 tablespoons)
3 tablespoons sour cream
1 to 2 tablespoons fresh chopped cilantro
1/2 teaspoon grated lime peel
3 to 4 drops Tabasco sauce
Salt and pepper
Olive oil for basting

To make the avocado cream, place avocado, sour cream, cilantro,
lime, Tabasco, salt, pepper and oil in a food 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.
Serves 4.

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