Roasted Venison With Habanero Sauce

I do not say that sin works for good to an impenitent person. No, it works for his damnation, but it works for good to them that love God… I know you will not draw a wrong conclusion from this, either to make light of sin, or to make bold with sin… If any of God’s people should be tampering with sin, because God can turn it to good; though the Lord does not damn them, He may send them to hell in this life. He may put them into such bitter agonies and soul-convulsions, as may fill them full of horror, and make them draw nigh to despair. Let this be a flaming sword to keep them from coming near the forbidden tree.

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Grains		Toohot	4	Servings

INGREDIENTS

2	t	Coarse salt
1	t	Fennel seeds, toasted
1	t	Cumin seeds, toasted
1	t	Coriander seeds, toasted
1	t	Black peppercorns
2		12 ounce venison
		Tenderloins
		Habanero Sauce, see recipe
4		Green onions, thinly sliced
		On diagonal

INSTRUCTIONS

Crush salt, fennel seeds, cumin seeds, coriander and peppercorns with
mortar and pestle. Rub venison on all sides with mixture. Cover and
refrigerate overnight.  Preheat oven to 450 degrees. Pan sear until
browned and transfer to  oven to roast until medium rare, or desired
degree of doneness.  Transfer venison to work surface. Let stand 5
minutes. Cut into 1  inch thick slices. Arrange on platter. Spoon
Habanero Sauce over.  Sprinkle with green onions.  Yield: 8 servings
TOO HOT TAMALES SHOW #TH6343 Posted to recipelu-digest by molony
<molony@scsn.net> on Feb 19, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 85 Calories From Fat: 30 Total Fat: 3.4g Cholesterol: 35.7mg Sodium: 1189.9mg Potassium: 221.1mg Carbohydrates: 1.7g Fiber: <1g Sugar: <1g Protein: 11.8g