Chile seared cervena venison with (see full title below)

6 Servings

Ingredients

Quantity Ingredient
1 ounce Cilantro
1 tablespoon Kosher salt
3 tablespoons Granulated sugar
½ teaspoon Garlic; minced
2 Chile de Arbols
½ ounce Vegetable oil
2½ pounds Cervena (TM) venison leg portions
½ cup Yellow onions; minced
2 Avacados; small dice
7 ounces Asparagus; blanched, sliced 1/8-inch thick
2 tablespoons Cilantro; chopped
1 teaspoon Lime lime juice
1 teaspoon Course salt
1 pounds Russet potatoes; peeled
1 cup Poblano chiles; roasted, peeled, small dice
7 ounces Cream cheese
¾ cup Heavy cream
½ teaspoon Black pepper
10 Roma tomatoes
1 ounce Vegetable oil
1 cup Yellow onions; grilled, medium dice
1 tablespoon Garlic; minced
1 tablespoon Smoked ancho chile powder
¾ cup Tomato juice
¼ cup Champagne vinegar or red wine vinegar
¼ cup Granulated sugar; honey or molasses
½ bunch Cilantro; chopped
Chef Boy Hidy XXX Habanero Sauce (optional)

Directions

CHILE CURED VENISON

ASPARAGUS GUACAMOLE

SMASHED POTATOES

BARBECUED ROMA TOMATO SALSA: Full Title: Chile Seared Cervena Venison With Cream Cheese Smashed Potatoes and Barbecued Roma Tomato Salsa This little recipe appeared in the September issue of "The National Culinary Review", a little professional publication my son gets. This recipe was one of the featured recipes at the 1997 American Culinary Federation National Convention, and comes from Chef Kevin Rathburn, presently the executive chef and a partner at Neva, an upscale Southwestern-style restaurant in Atlanta.

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 2-½ 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.

Chef's Notes: Chef Boy Hidy Hot XXX Habanero Sauce can be ordered from Hidy Farms, 1-770-949-7760.

Posted to MC-Recipe Digest V1 #771 by Glen Hosey <hosey@...> on Sep 4, 1997

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