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Chile Seared Cervena Venison

Chile Cured Venison
1 oz Cilantro
1 tb Kosher salt
3 tb Granulated sugar
1/2 ts Garlic; minced
2 Chile de Arbols
1/2 oz Vegetable oil 2 1/2 lb Cervena venison leg portions


Asparagus Guacamole
1/2 c Yellow onions; minced
2 Avacados; small dice
7 oz Asparagus; blanched, sliced 1/8-inch thick
2 tb Cilantro; chopped
1 ts Lime lime juice
1 ts Course salt


Smashed Potatoes
1 lb Russet potatoes; peeled
1 c Poblano chiles; roasted, peeled, small dice
7 oz Cream cheese
3/4 c Heavy cream
1/2 ts Black pepper

Barbecued Roma Tomato Salsa:
10 Roma tomatoes
1 oz Vegetable oil
1 c Yellow onions; grilled, medium dice
1 tb Garlic; minced
1 tb Smoked ancho chile powder
3/4 c Tomato juice
1/4 c Champagne vinegar or red wine vinegar
1/4 c Granulated sugar; honey or molasses
1/2 bn Cilantro; chopped
Chef Boy Hidy XXX Habanero Sauce (optional)


In a food processor, blend all the ingredients in the chile cure together except the venison until smooth. Rub generously on the venison and grill the meat to medium-rare.


Prepare the guacamole by mixing the ingredients together and chilling until service.


For the smashed potatoes, steam the potatoes until tender. Then mash them together with the remaining ingredients. Keep hot until service.


To prepare the barbecued Roma tomato salsa, halve the tomatoes and place, cut side up, on a sheet pan. Oven-dry at 200 degrees F for about 2-1/2 hours or until half dried. Cold smoke with hickory for added flavor. Brush onions with oil, then grill and dice them. Mix them together with the tomatoes and remaining ingredients. Serve room temperature or cold.



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